A homestyle soup that’s perfect for a pantry clean-out or a turn of cool weather.
Dress up with a chopped rotessierie chicken or keep it quick with canned chicken.
- 2 Leeks, halved and sliced
- 2 Lg Carrots, quarted and sliced
- 2 Celery Ribs, halved and sliced
- 2 Garlic cloves, minced
- 1C Pinot Grigio or Chardonnay
- 2 Bay Leaves
- 1/2T Thyme
- 1/2T Rosemary
- 64oz Chicken Stock
- 1T Chicken Stock Powder
- 1 Lg Potato, peeled and diced
- 10oz (2 Cans) Chicken Breast, drained
- 6oz No Yolk Egg Noodles, Dumpling cut, broken
- Salt & Pepper
Note: I usually allow the kids to break the noodles while I work on the soup.
- In a heavy-bottomed pot, heat a tablespoon or so of olive oil until shimmering. Saute leaks for ~2 minutes.
- Add carrots and celery and cook until translucent.
- Add garlic and saute until fragrant.
- Deglaze with a glass of good white wine and reduce.
- Add dried herbs, chicken broth powder, and chicken stock.
- Add potatoes and cover, bringing to a boil.
- Cook ~8 minutes until potatoes begin to soften. Add noodles and chicken.
- Cook ~8-10 minutes uncovered until noodles have absorbed broth and are soft.
Note: Be careful when salting throughout, the final minutes, a large amount of broth may evaporate and cause the broth to be over salted. This can be adjusted with water or heavy cream.