Chicken, Leek, and Kale Soup with Black Rice Noodles
- Yield 6 to 8 servings
Meredith Steele
Ingredients
- 1 package Black Rice Noodles, cooked
- 1 extra virgin olive oil
- 3 leeks
- 1/2 yellow onion
- 2 garlic cloves
- 1 bunch kale, any kind, I'm using curly leaf
- 9 cups chicken stock
- 3 cups chicken, cooked and shredded
- 1/2 teaspoon Kosher salt or more to taste
- 1 teaspoon fresh ground pepper
Instructions
- Cook the black rice noodles according to the package directions and set aside. (boil for 5 minutes, strain, and rinse with cold water)
- Cut both ends, the roots and the dark green leaves, off the leeks. Cut the leeks in half lengthwise. Note: To get all of the grains of sand out of the leek, gently fan the leek with your thumb under cool running water.
- Laying the cut side down of the leek on a cutting board, cut leeks in small crescents shapes about 1/4 inch thick. Set aside.
- Peel and dice the onion and garlic cloves. Set aside.
- Heat the olive oil in a large pot over medium heat and place the onions, garlic, leeks and salt into the pot. Stir and cook for 8 to 10 minuets until the onions and leeks are soft and translucent.
- Remove the ribs from the kale and tear or chop into bite size pieces.
- Once the leeks and onions are soft, add the kale, chicken stock, and pepper. Stir and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add chicken and stir. Simmer for another 5 minutes or until the kale is cooked and the chicken is warmed through. Turn off heat. Add salt and pepper to taste.
- Ladle a cup or two into a serving bowl and add about 1/2 cup of cooked black rice noodles. The warm soup will instantly heat the noodles through.
—Recipe by Meredith Steele, In Sock Monkey Slippers
