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Chicken Leek Soup with Soba Noodles

Chicken Leek Soup with Soba Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free


This chicken leek soup with your choice of noodles offers up a wholesome and hearty meal with some unusual twists in the flavor department.


  • 2 large leeks, cleaned, roots and green parts removed
  • 2 medium carrots
  • 2 celery stalks
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 1 star anise
  • 1 teaspoon whole black peppercorns
  • 6 cups chicken stock (or cooking juice from sous vide chicken plus water)
  • 35 sprigs of thyme
  • 1 bay leaf
  • 4 servings of soba noodles
  • 2 cups shredded chicken
  • Fresh parsley to garnish


  1. Prepare leeks and other vegetables: Thickly slice 1 1/2 of leek whites into ½-inch coins; thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately; peel carrots and cut into ½-inch coins; thinly slice celery stalks.
  2. Cook the vegetables: In a Dutch oven or a soup pot, over medium-high heat, melt the butter. Add the thickly sliced leek coins (save the thinly sliced leek for garnish), carrots, celery, a pinch of salt, and black pepper, and sauté until the vegetables start to get tender, about 5 minutes. Transfer the vegetables to a bowl and set aside. 
  3. Infuse chicken broth (optional, see notes): Wipe the pot clean. Toast star anise and whole black peppercorns over medium-high heat in the dry pot until fragrant, about 1 minute. Add chicken broth (Be careful, it’s hot!), followed by fresh thyme and bay leaf. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth. 
  4. Cook soba noodles: As the broth simmer, cook soba noodles on another burner according to the package instructions. Drain and set aside. 
  5. Finish up the soup: Discard the star anise, whole black peppercorn, thyme, and bay leaf. Add the vegetables back into the pot to simmer until the vegetables are fully tender, about 5 minutes. Stir in shredded chicken, and simmer for another 2 minutes to warm up the chicken. Taste and add salt, if needed.
  6. Serve: Divide the soba noodles into four serving bowls, ladle the chicken soup over the noodles, and garnish with thinly sliced leek whites and parsley leaves


  • Serving Size: 1
  • Calories: 538
  • Sugar: 9.3g
  • Sodium: 1370.4mg
  • Fat: 15.5g
  • Saturated Fat: 6.1g
  • Carbohydrates: 66.3g
  • Fiber: 2.5g
  • Protein: 36.2g
  • Cholesterol: 78.6mg
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