INGREDIENTS
2 tbsp. extra-virgin olive oil
3 leeks
coarse sea salt
Freshly ground pepper
7 c. chicken broth
1 clove garlic
1 1/4 c. WIDE NOODLES
3 c. sliced roast chicken
2 c. frozen peas
2 tbsp. finely chopped fresh dill
DIRECTIONS
- In a 12-inch skillet over medium-high heat, heat oil. Carefully add leeks in a single layer, so rings don’t unravel. Reduce heat to medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.
- Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes. Discard garlic.
- Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.
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CL::JG
