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Chicken and leek noodle soup


Serves: 6
timePrep time: 30 mins
timeTotal time:
Chicken and leek noodle soup
Recipe photograph by Toby Scott

Chicken and leek noodle soup

Nourishing and feel-good, this chicken soup is perfect for warding off any winter blues

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
284Kcal
Fat
7gr
Saturates
1gr
Carbs
28gr
Sugars
8gr
Fibre
7gr
Protein
25gr
Salt
1.4gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 x 1.2kg-1.4kg free-range chicken
  • 3 large carrots
  • 2 large onions
  • 2 celery sticks, roughly chopped
  • 1 tsp black peppercorns
  • 2 bay leaves
  • ½ x 30g pack flat-leaf parsley
  • 3 sprigs of rosemary
  • 1 garlic bulb, halved
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • 2 leeks, finely chopped
  • 150g green beans, trimmed and roughly chopped
  • 150g medium egg noodles
  • grated zest and juice of ½ lemon

Step by step

Get ahead
Prepare to the end of step 3 and chop the cooked chicken. Carry on from step 4 when ready to eat.
  1. Remove the bindings from the chicken, then place in a large saucepan or casserole with 1 carrot and 1 onion, both halved, all the celery, the peppercorns, bay leaves, half the parsley (saving the other half for adding at the end), the rosemary sprigs and garlic. Add the salt and cover with cold water. Bring to the boil and simmer very gently for 1 hour until the chicken is cooked through, skimming off any fat and scum. Remove from the heat and leave to cool until possible to handle. Remove the chicken from the stock and set aside to cool further.
  2. While the chicken is simmering away, chop the remaining carrots and onion into small cubes, keeping them separate. Heat the oil in a large saucepan and add the leeks and the chopped onion and cook gently for about 5 minutes until beginning to soften. Stir in the carrots and cook for a further 5 minutes.
  3. Strain the chicken cooking liquid (discarding the flavourings) and skim off any fat that rises to the top. Measure out 2.5 litres and add this to the leeks and carrot. Bring to a simmer and cook for 30 minutes.
  4. Remove the meat from the chicken and chop into pieces. Add this and the green beans to the pan and simmer for 5 minutes.
  5. Crush the egg noodles into pieces and add to the pan and simmer for a further 5-7 minutes until softened. Finally, stir in the lemon juice and zest and taste for seasoning, adding a little more salt or pepper if needed.
  6. Finely chop the remaining flat-leaf parsley. Ladle the soup into bowls and sprinkle the parsley over the top.

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