Chicken and Leek Noodle Soup

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READY IN: 45mins
Recipe by Chef Petunia

A recipe I threw together with ingredients I had on hand and it turned out so well I wanted to share. Serve with the options of fresh shaved Parmesan cheese, fresh lemon zest and a squeeze of fresh lemon juice per bowl.

Ingredients Nutrition


  1. 1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
  2. 2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
  3. 3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
  4. **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.

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