Leek Noodle Soup

Made a great new soup tonight. Quick and easy.

Fill a large sauce pan with about 4-5 cups of chicken stock — previously prepared or purchased. The low salt with no MSG added kind is just fine. Add about two cups of previously prepared, frozen stewed tomatoes (see my blog from a few days ago if you want to prepare your own).

Cut a large leek or two into thin slices, then chop further and add to the developing soup. Add a large handful or two of baby kale, broccoli and cut up baby carrots. Also, add about 1/2 to 3/4 pounds of previously cooked and cut up chicken pieces. Bring the mixture to a boil and cook on low heat or simmer for about 10-15 minutes.

Add several large handfuls enriched egg noodles, bring to a low rolling boil. Cook for seven minutes and turn off the heat. Add several teaspoons of dried basil and dried parsley, stir in these spices and add a little salt and pepper if necessary. Let the hot soup sit covered for about 10 minutes. Stir soup several times during that 10 minutes returning the cover each time. Stirring will help the spices and other ingredients blend together. This improves the flavor of the soup.

Serve and eat with several crusts of whole grain bread.


2 responses to “Leek Noodle Soup

  1. Dried spices? Is your garden not planted?

    • Insufficient fresh basil & parsley ready, but freshly dried (late summer) is OK. Of course, fresh is better, but when it’s not available, recently dried is good. Certainly better than no spice at all.

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