Chicken Leek Soup with Soba Noodles
This chicken leek soup with your choice of noodles offers up a wholesome and hearty meal with some unusual twists in the flavor department.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 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)
- 3-5 sprigs of thyme
- 1 bay leaf
- 4 servings of soba noodles
- 2 cups shredded chicken
- Fresh parsley to garnish
Instructions
- 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.
- 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.Â
- 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.Â
- Cook soba noodles: As the broth simmer, cook soba noodles on another burner according to the package instructions. Drain and set aside.Â
- 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.
- 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
Nutrition
- 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
Find it online: https://www.streetsmartkitchen.com/chicken-leek-soup/