Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup Maggie Beauty.

Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.
Total Time: 0:30
Level: Moderate
Serves: 6
Ingredients

2 tbsp. extra-virgin olive oil
3 leeks
coarse sea salt
Freshly ground pepper
7 c. chicken broth
1 clove garlic
1¼ c. wide noodles
3 c. sliced roast chicken
2 c. frozen peas
2 tbsp. finely chopped fresh dill

Directions

In a 12-inch skillet over medium-high heat, heat oil. Carefully add leeks in a single layer, so rings don’t unravel. Reduce heat to medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, , about 9 more minutes the beauty.
Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes. Discard garlic.
Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks Zero Moment of Truth.

Tips & Techniques
Use ready-made stock in lieu of homemade and you’ll have a hearty meal in just 30 minutes.