Chicken Noodle Soup with Leeks and Kale
A hearty chicken noodle soup built on sautéed leeks and shallots, enriched with carrots, kale, and diced tomatoes in savory chicken broth. Finished with butter and lemon juice for brightness, this one-pot meal delivers comfort with vegetables that soften into the broth while egg noodles absorb the flavorful liquid.
Ingredients
- 2 medium leeks, cleaned, chopped into 1/2 inch pieces
- 1 large shallot, minced
- 3 large carrots, peeled, chopped into 1 inch pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, dividedghee or olive oil1:1ghee adds richnessolive oil keeps dairy-freeFull guide →
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 can diced tomatoes, with liquid
- 3 quarts low-sodium chicken broth
- 2 tablespoons Worcestershire saucesoy sauce1:1soy sauce adds umami but increases sodiumadds glutenadds soyFull guide →
- 1 ½ cups fresh kale, roughly chopped, rubbed for tenderness, plus additional for garnishspinach or chard1:1spinach wilts faster so add in final minutesFull guide →
- 3 cups cooked chicken, store-bought rotisserie or leftovers
- 2 ½ cups egg noodles, approximately 8 ouncessmall pasta shells1:1gluten-free option: use gluten-free pastaeggs-freeFull guide →
- 1 teaspoon fresh lemon juice, or apple cider vinegarwhite wine vinegar1:1vinegar provides acidity with slightly different flavorFull guide →
Instructions
- 1
In a large soup pot or Dutch oven over medium heat, melt butter and add olive oil.
- 2
Add leeks and minced shallots, stirring occasionally, until softened.
- 3
Add carrots, salt, and pepper, stirring occasionally until carrots begin to soften.
- 4
Add canned tomatoes with liquid, chicken broth, and Worcestershire sauce. Bring to a gentle simmer.
- 5
Add kale, cooked chicken, and egg noodles to the pot.
- 6
Stir well and simmer until noodles are tender and cooked through.
- 7
Finish by stirring in butter and lemon juice.
- 8
Garnish with fresh chopped kale if desired and serve hot.
Tips
Rub kale with salt between your fingers to break down fibers and reduce bitterness before adding to soup.
Use store-bought rotisserie chicken to save time on weeknight cooking.
Add noodles just before serving if making ahead to prevent them from absorbing too much broth and becoming mushy.
Good to Know
Refrigerate in an airtight container for up to 4 days. Broth-based soups keep well. Noodles will continue to absorb liquid over time.
Prepare aromatics and chop vegetables the day before. Cook soup through step 4, then add noodles, kale, and chicken just before serving to prevent noodles from overcooking.
Ladle into bowls and garnish with fresh chopped kale. Serve with crusty bread or alongside a simple salad.
Common Mistakes
Do not skip rubbing the kale—it removes bitterness and improves texture.
Do not cook noodles too far ahead; add them in the final minutes or they will become soggy.
Do not skip the finishing butter and lemon juice—they brighten the broth and add richness.