I like a classic chicken noodle soup and that Chicken noodle soup and leeks It offers the classic aroma, but with a fresh twist.
If you followed my blog recipes for a while, you know I love a chicken noodle soup of any kind and as well as my girls! When an accidental food command leads to 6 bouquets of leeks instead of 6 leeks, I knew I had to use them in a soup.
The aroma of leeks similar to the onion works perfectly in a large classic chicken noodles soup. Morned with lemon, fresh herbs, lacquer kale, peas and parmesan, the soup feels perfection, then served over large egg noodles. The most classic chicken noodle noodles exist!
Ingredients:
- Unsaid butter
- Extra virgin olive oil
- Leeks
- Yellow onion
- Carrot
- Celery
- Garlic
- Salt
- Freshly ground black pepper
- Crushed red pepper flakes
- Bull of bone
- Parmesan chirop
- Boneless chicken breast without skin
- Fresh herbs: Thyme, rosemary, dill
- Fresh lemon juice squeezes
- Lacinato Kale
- Frozen peas
- The width of the egg
- Freshly hasty parmesan
Step by step:
First step: Aromatic salt
In a large Dutch oven or the pot with the heavy bottom, heat the butter and olive oil over medium heat. Add the leeks, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soaked, about 5 to 7 minutes. Mix the chopped garlic, salt, black pepper and crushed red pepper flakes. Cook another 1 to 2 minutes to perfume.
Step two: Prepare the herbal bouquet
Using kitchen string, tie thyme and rosemary branches together in a small bouquet. This makes it easier to remove later.
Step Three: Film the soup
Pour into the bone broth and add the parmesan peel. Mix the chicken breasts in the broth. Add the herbal bouquet. Bring the soup to a gentle boil, cover and cook for 20 to 25 minutes or until the chicken is cooked and fragrant.
Step Four: Shift the chicken
Remove the chicken breasts and transfer it to a cutting board. Use two forks to chop the chicken in bite sizes, then return it to the pot. Give up the bouquet of plants and parmesan.
Step Five: Complete with green and lemons
Mix the lemon juice, chopped kale and frozen peas. Boil another 3 to 5 minutes, until the kale is fragrant and the peas is heated. It mixes in fresh dill.
Step Six: Cook noodles separately
Meanwhile, bring a large bowl of salted water to a boil. Cook the egg noodles as per the package instructions up to Al Dente. Drain and set aside.
Step seven: Assemble and serve
To serve, place a portion of noodles cook in each bowl and leave the hot soup over the top. We melt with freshly shaved parmesan and some dill and fresh serving!
Frequently recipe questions:
The feast can capture a lot of dirt between their layers, so it is important to clean them well! You can find all my cleaning tips in recipe notes.
I find out that this helps to prevent them from becoming soft and absorbing too much liquid from the soup!
You should store soup and noodle in separated containers in the refrigerator.
I can hardly wait to try my chicken and leeks soup! Comment below once you try this recipe!
For more chicken noodle soups:
Erbed chicken noodle soup
Soup with green curry chicken noodles
Miso chicken noodle broth
Aromatic salt:
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In a large Dutch oven or the pot with the heavy bottom, heat the butter and olive oil over medium heat. Add the leeks, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soaked, about 5 to 7 minutes. Mix the chopped garlic, salt, black pepper and crushed red pepper flakes. Cook another 1 to 2 minutes to perfume.
Prepare the herbal bouquet:
Film soup:
-
Pour into the bone broth and add the parmesan peel. Mix the chicken breasts in the broth. Add the herbal bouquet. Bring the soup to a gentle boil, cover and cook for 20 to 25 minutes or until the chicken is cooked and fragrant.
Complete with greenery and lemon:
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Mix the lemon juice, chopped kale and frozen peas. Boil another 3 to 5 minutes, until the kale is fragrant and the peas is heated. It mixes in fresh dill.
Cook the noodle separately:
How to clean the leeks: The feast can capture a lot of dirt between their layers, so it is important to clean them well. To do this, cut the root end and dark green countertops, keeping only the white and green parts. Slice leeks in thin rounds. Place the sliced leeks in a large bowl of cold water and throw it with your hands. Allow them to stand for a few minutes so that the dirt will sink into the bottom. Drain and rinse again. Dry bed before using.
Nutrition information is automatically calculated, so it should only be used as approximation.
