Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup.
Total Time: 30 min
- 2 tablespoon(s) extra-virgin olive oil
- 3 leeks, white and light-green parts only, cut crosswise into 1/3-inch pieces with rings intact
- Coarse sea salt
- Freshly ground pepper
- 7 cup(s) chicken broth
- 1 clove(s) garlic, smashed
- 1 1/4 cup(s) (about 6 ounces) wide noodles
- 3 cup(s) sliced roast chicken, skin on, breast meat
- 2 cup(s) frozen peas, thawed
- 2 tablespoon(s) finely chopped fresh dill, plus more leaves for garnish
- In a 12-inch skillet over medium-high heat, heat oil. Carefully add leeks in a single layer, so rings don’t unravel. Reduce heat to medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.
- Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes. Discard garlic.
- Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.
Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.