Chicken Noodle Soup

Average: 5 (2 votes)
1 hour 14 Servings Print RecipeEmail Recipe


4mediumleeks (white parts only)
2tablespooncider vinegar
1cupunsalted butter
2mediumcarrots (peeled and finely chopped)
3 celery ribs (finely chopped)
2teaspoonkosher salt
1teaspoonground black pepper
2 1⁄2quartchicken stock
1cupdry white wine
4 chicken breasts (skinned and boned)
8mediummushrooms (wiped clean and thinly sliced)
2cupcooked thin egg noodles
4ouncegreen beans (diagonally sliced)
3tablespoonfresh italian parsley (chopped)


Cut the leeks lengthwise in half and soak in the water mixed with the vinegar for 15 minutes. Drain and rinse the leeks. Cut into fine dice.

Melt the butter in a large heavy saucepan over medium low heat. Add the leeks, carrots, celery, salt, and pepper. Cook gently for 5 minutes. Remove from heat.

Heat the chicken stock and wine in a second the large saucepan to boiling. Add the chicken. Reduce heat and simmer uncovered for 15 minutes. Remove the chicken and let cool.

Add the stock and mushrooms to the vegetables. Simmer uncovered over low heat for 10 minutes.

Add the noodles and green beans and simmer for another 5 minutes. Remove from heat.

Shred the chicken breasts and add to the soup. Add the chopped parsley and stir well. Serve immediately.

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