Chicken Noodle Soup recipe – healthy & easy

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Chicken Noodle Soup recipe – healthy & easy

recipe image

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.

Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.

Cal/Serv:
336

Yields:

6

Total Time:

0

hours

30

mins

2
tbsp.

extra-virgin olive oil

3


leeks

coarse sea salt

Freshly ground pepper

7
c.

chicken broth

1


clove garlic

1 1/4
c.

wide noodles

2
c.

frozen peas

2
tbsp.

finely chopped fresh dill

  1. 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.
  2. 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.
  3. 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.

chicken noodle soup

Ellen Silverman

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