Chicken and Leek Noodle Soup

I love a classic chicken noodle soup and this Chicken and Leek Noodle Soup delivers on the classic flavor but with a fresh twist.

If you’ve followed my blog recipes for awhile, you know I love a chicken noodle soup of any kind and so do my girls! When an accidental grocery order lead to 6 BUNCHES of leeks instead of 6 leeks, I knew I needed to put them to use in a soup.

The onion-like flavor of leeks works perfectly in a mostly-classic chicken noodle soup. Paired with lemon, fresh herbs, lacinato kale, peas, and some parmesan the soup simmers to perfection then is served over wide egg noodles. The most classic chicken noodle soup noodle there is!

Ingredients:

• Unsalted Butter
• Extra Virgin Olive Oil
• Leeks
• Yellow Onion
• Carrot
• Celery
• Garlic
• Salt
• Freshly Ground Black Pepper
• Crushed Red Pepper Flakes
• Bone Broth
• Parmesan Cheese Rind
• Boneless, Skinless Chicken Breast
• Fresh Herbs: Thyme, Rosemary, Dill
• Freshly Squeezed Lemon Juice
• Lacinato Kale
• Frozen Peas
• Wide Egg Noodles
• Freshly Grated Parmesan

Step-by-Step:

Step One: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the leeks, onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes. Cook for another 1 to 2 minutes, until fragrant.

Step Two: Prepare the Herb Bouquet

Using kitchen twine, tie the thyme and rosemary sprigs together into a small bouquet. This makes it easier to remove later.

Step Three: Simmer the Soup

Pour in the bone broth and add the parmesan rind. Nestle the chicken breasts into the broth. Add the herb bouquet. Bring the soup to a gentle simmer, cover, and cook for 20 to 25 minutes, or until the chicken is cooked through and tender.

Step Four: Shred the Chicken

Remove the chicken breasts and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Discard the herb bouquet and parmesan rind.

Step Five: Finish with Greens and Lemons

Stir in the lemon juice, chopped kale, and frozen peas. Simmer for another 3 to 5 minutes, until the kale is tender and the peas are warmed through. Stir in the fresh dill.

Step Six: Cook the Noodles Separately

Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step Seven: Assemble and Serve

To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over the top. Top with freshly grated parmesan and some fresh dill and serve!

Recipe FAQ:

I can’t wait for y’all to try my Chicken and Leek Noodle Soup! Comment below once you try this recipe!

For More Chicken Noodle Soups:

Herbed Chicken Noodle Soup

Green Curry Chicken Noodle Soup

Miso Chicken Noodle Soup

5 from 4 votes

Chicken and Leek Noodle Soup

Total: 47 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 cups thinly sliced leeks, white and light green parts only (about 3 leeks; see note)
• ▢ 1 cup small diced yellow onion
• ▢ 1 cup small-diced carrot
• ▢ ¾ cup small-diced celery
• ▢ 4 garlic cloves, minced
• ▢ 2 teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 6 cups bone broth or chicken broth
• ▢ 1 parmesan cheese rind
• ▢ 1 pound boneless skinless chicken breasts
• ▢ 8 sprigs thyme
• ▢ 1 sprig rosemary
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 4 cups de-ribbed and roughly chopped lacinato kale, about 1 bunch
• ▢ ½ cup frozen peas
• ▢ ¼ cup finely chopped fresh dill, plus more for garnish
• ▢ 2 cups wide egg noodles
• ▢ freshly grated parmesan, for serving

Instructions 

Sauté the Aromatics:

• In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the leeks, onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes. Cook for another 1 to 2 minutes, until fragrant.

Prepare the Herb Bouquet:

• Using kitchen twine, tie the thyme and rosemary sprigs together into a small bouquet. This makes it easier to remove later.

Simmer the Soup:

• Pour in the bone broth and add the parmesan rind. Nestle the chicken breasts into the broth. Add the herb bouquet. Bring the soup to a gentle simmer, cover, and cook for 20 to 25 minutes, or until the chicken is cooked through and tender.

Shred the Chicken:

• Remove the chicken breasts and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Discard the herb bouquet and parmesan rind.

Finish with Greens and Lemon:

• Stir in the lemon juice, chopped kale, and frozen peas. Simmer for another 3 to 5 minutes, until the kale is tender and the peas are warmed through. Stir in the fresh dill.

Cook the Noodles Separately:

• Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Assemble and Serve:

• To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over the top. Top with freshly grated parmesan and some fresh dill and serve!

Notes

How to Clean Leeks: Leeks can trap a lot of dirt between their layers, so it’s important to clean them thoroughly. To do this, trim off the root end and dark green tops, keeping only the white and light green parts. Slice the leeks into thin rounds. Place the sliced leeks in a large bowl of cold water and swish them around with your hands. Let them sit for a few minutes so the dirt can sink to the bottom. Drain and rinse once more. Pat dry before using. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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