Chicken and Leek Noodle Soup
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The Defined Dish · by Alex★ 5.0 (4)

Chicken and Leek Noodle Soup

NUTRITION · PER SERVING47M COOK
CAL 29%·PRO 100%
CARBS 40G28% OF CAL
6G FIBER0G ADDED0G INTRINSIC28G OTHER7G TOTAL SUGAR
FAT 21G33% OF CAL
8G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chicken and vegetable noodle soup enriched with bone broth, egg noodles, and fresh herbs. Comforting and nourishing for lunch or dinner.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups thinly sliced leeks, (white and light green parts only (about 3 leeks; see note))
  • 1 cup small diced yellow onion
  • 1 cup small-diced carrot
  • ¾ cup small-diced celery
  • 4 garlic cloves, (minced)
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 6 cups bone broth (or chicken broth)
  • 1 parmesan cheese rind
  • 1 pound boneless skinless chicken breasts
  • 8 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoons freshly squeezed lemon juice
  • 4 cups de-ribbed and roughly chopped lacinato kale, (about 1 bunch)
  • ½ cup frozen peas
  • ¼ cup finely chopped fresh dill, (plus more for garnish)
  • 2 cups wide egg noodles
  • freshly grated parmesan, (for serving)
PREP
—
SODIUM
1900MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.