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.
WHAT YOU WILL NEED:
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, preferably homemade
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
INSTRUCTIONS:
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.
WHAT YOU WILL NEED:
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, preferably homemade
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
INSTRUCTIONS: