Chicken and Leek Noodle Soup
I love a classic chicken noodle soup, and this Chicken and Leek Noodle Soup keeps that comforting flavor while adding a bright, fresh twist. Leeks bring a gentle, onion-like sweetness that pairs beautifully with lemon, fresh herbs, kale, peas, and a Parmesan rind simmered into the broth. The soup is served over wide egg noodles for a satisfying, traditional finish.
Why this version works
This recipe follows a mostly-classic approach to chicken noodle soup but leans into freshness: the leeks add delicate depth, lemon brightens the broth, and dill finishes the soup with a clean herbal note. A Parmesan rind enriches the liquid while the herb bouquet (thyme and rosemary) gives a subtle aromatic backbone. Cooking the noodles separately keeps them from becoming mushy and prevents them from soaking up too much broth before serving.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cups thinly sliced leeks (white and light green parts only; about 3 leeks)
- 1 cup small-diced yellow onion
- 1 cup small-diced carrot
- 3/4 cup small-diced celery
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups bone broth or chicken broth
- 1 Parmesan rind
- 1 pound boneless, skinless chicken breasts
- 8 sprigs thyme and 1 sprig rosemary, tied together as a bouquet
- 2 tablespoons freshly squeezed lemon juice
- 4 cups de-ribbed and roughly chopped lacinato kale (about 1 bunch)
- 1/2 cup frozen peas
- 1/4 cup finely chopped fresh dill, plus more for garnish
- 2 cups wide egg noodles
- Freshly grated Parmesan, for serving
Step-by-Step Instructions
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. Add the minced garlic, salt, black pepper, and crushed red pepper flakes, and cook another 1 to 2 minutes until fragrant.
Step Two: Prepare the herb bouquet
Tie the thyme and rosemary sprigs together with kitchen twine into a small bouquet. This keeps the herbs contained so they can be removed easily after simmering.
Step Three: Simmer the soup
Pour in the bone or chicken broth and add the Parmesan rind. Nestle the chicken breasts into the broth and 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 meat into bite-sized pieces, then return it to the pot. Discard the herb bouquet and the Parmesan rind.
Step Five: 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 chopped fresh dill at the end to keep its brightness.
Step Six: Cook the noodles separately
Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside. Cooking noodles separately prevents them from absorbing too much broth and becoming mushy, and it allows leftovers to be stored more easily.
Step Seven: Assemble and serve
Place a portion of cooked noodles in each bowl and ladle the hot soup over the top. Finish with freshly grated Parmesan and a sprinkle of dill. Serve immediately.
Recipe FAQ
My leeks are very dirty—how should I clean them?
Leeks trap dirt between their layers, so clean them thoroughly. Trim the root end and the dark green tops, keeping the white and light green parts. Slice the leeks and place them in a large bowl of cold water. Swish them to release dirt, let it settle, then drain and rinse. Pat dry before using.
Why do I cook the noodles separately?
Cooking noodles separately keeps them from becoming mushy or absorbing too much soup liquid. It also makes leftovers easier to manage; store noodles and soup separately for best results.
How should I store leftover soup and noodles?
Store the soup and noodles in separate airtight containers in the refrigerator. Reheat the soup on the stove and add noodles to bowls when serving to keep texture intact.
Notes
Parmesan rinds add a subtle, savory depth to broth—add one while simmering and remove before serving. If you prefer a milder herb flavor, reduce the thyme sprigs or remove the rosemary. Frozen peas are added late so they retain their color and sweet bite. Lacinato kale softens quickly; adjust timing if you prefer firmer greens.
Additional Info
- Total time: about 47 minutes
- Servings: 4
- Author: Alex Snodgrass
Other variations to try
Herbed Chicken Noodle Soup · Green Curry Chicken Noodle Soup · Miso Chicken Noodle Soup
