Chicken and Leek Soup with Carrot Noodles

By The Sur la Table Kitchen
Images
Chicken and Leek Soup with Carrot Noodles
Serves
Makes 4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 3 garlic cloves, minced
  • Sea salt and freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh chopped rosemary (2 sprigs)
  • 1 bay leaf
  • 1½ cups finely shredded rotisserie chicken
  • 2 large carrots, peeled, spiralized with Blade D, noodles trimmed
  • ¼ cup chopped flat-leaf parsley
  • Whole grain baguette, for serving (optional)


Procedure
Heat oil in a large pot over medium-high heat. Add celery, leeks, garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.

Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil. Reduce heat to medium-low and add the chicken and carrot noodles. Simmer for 3 to 5 minutes for al dente noodles, 7 to 9 minutes for tender.

Ladle the soup into bowls and serve, garnished with parsley. Serve alongside crusty bread, if desired.

Click to download a printable version of this recipe »

Chicken and Leek Soup with Carrot Noodles

By The Sur la Table Kitchen
Serves
Makes 4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 3 garlic cloves, minced
  • Sea salt and freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh chopped rosemary (2 sprigs)
  • 1 bay leaf
  • 1½ cups finely shredded rotisserie chicken
  • 2 large carrots, peeled, spiralized with Blade D, noodles trimmed
  • ¼ cup chopped flat-leaf parsley
  • Whole grain baguette, for serving (optional)


Procedure
Heat oil in a large pot over medium-high heat. Add celery, leeks, garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.

Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil. Reduce heat to medium-low and add the chicken and carrot noodles. Simmer for 3 to 5 minutes for al dente noodles, 7 to 9 minutes for tender.

Ladle the soup into bowls and serve, garnished with parsley. Serve alongside crusty bread, if desired.

Click to download a printable version of this recipe »