By Tested and perfected in the Sur la Table kitchen
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Chicken and Leek Soup with Carrot Noodles
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 4 servings
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)
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.
