Name: Chicken Leek Soup with Soba Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 large leeks, cleaned, roots and green parts removed; 2 medium carrots; 2 celery stalks; 2 tablespoons unsalted butter; Salt and pepper, to taste; 1 star anise; 1 teaspoon whole black peppercorns; 6 cups chicken stock (or cooking juice from sous vide chicken plus water); 3-5 sprigs of thyme; 1 bay leaf; 4 servings of soba noodles; 2 cups shredded chicken; Fresh parsley to garnish

Description

This chicken leek soup with your choice of noodles offers up a wholesome and hearty meal with some unusual twists in the flavor department.

Ingredients

Scale

2 large leeks, cleaned, roots and green parts removed
2 medium carrots
2 celery stalks
2 tablespoons unsalted butter
Salt and pepper, to taste
1 star anise
1 teaspoon whole black peppercorns
6 cups chicken stock (or cooking juice from sous vide chicken plus water)
3–5 sprigs of thyme
1 bay leaf
4 servings of soba noodles
2 cups shredded chicken
Fresh parsley to garnish

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Instructions

Prepare leeks and other vegetables: Thickly slice 1 1/2 of leek whites into ½-inch coins; thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately; peel carrots and cut into ½-inch coins; thinly slice celery stalks.
Cook the vegetables: In a Dutch oven or a soup pot, over medium-high heat, melt the butter. Add the thickly sliced leek coins (save the thinly sliced leek for garnish), carrots, celery, a pinch of salt, and black pepper, and sauté until the vegetables start to get tender, about 5 minutes. Transfer the vegetables to a bowl and set aside.
Infuse chicken broth (optional, see notes): Wipe the pot clean. Toast star anise and whole black peppercorns over medium-high heat in the dry pot until fragrant, about 1 minute. Add chicken broth (Be careful, it’s hot!), followed by fresh thyme and bay leaf. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.
Cook soba noodles: As the broth simmer, cook soba noodles on another burner according to the package instructions. Drain and set aside.
Finish up the soup: Discard the star anise, whole black peppercorn, thyme, and bay leaf. Add the vegetables back into the pot to simmer until the vegetables are fully tender, about 5 minutes. Stir in shredded chicken, and simmer for another 2 minutes to warm up the chicken. Taste and add salt, if needed.
Serve: Divide the soba noodles into four serving bowls, ladle the chicken soup over the noodles, and garnish with thinly sliced leek whites and parsley leaves

Nutrition

Serving Size: 1
Calories: 538
Sugar: 9.3g
Sodium: 1370.4mg
Fat: 15.5g
Saturated Fat: 6.1g
Carbohydrates: 66.3g
Fiber: 2.5g
Protein: 36.2g
Cholesterol: 78.6mg