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    You are in: Home / Recipes / Chicken and Leek Noodle Soup Recipe
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    Chicken and Leek Noodle Soup

    Chicken and Leek Noodle Soup. Photo by Chef Petunia

    1/1 Photo of Chicken and Leek Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef Petunia's Note:

    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.

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    Units: US | Metric


    1. 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
      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
      3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
    4. 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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    Nutritional Facts for Chicken and Leek Noodle Soup

    Serving Size: 1 (461 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 443.9
    Calories from Fat 151
    Total Fat 16.7 g
    Saturated Fat 3.9 g
    Cholesterol 113.5 mg
    Sodium 1154.8 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 6.7 g
    Sugars 5.7 g
    Protein 48.8 g

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