Cock-a-leeky-kaley-soup. That’s what we jokingly call one of our favorite soups in this house. Plus it’s a lot easier to right on our chalkboard than Chicken, Leek and Kale Soup with Black Rice Noodles. Made with homemade chicken stock, leeks, and kale this soup is the ultimate healthy, nutritious and amazingly delicious meal. So good in fact that Mia runs around the house in excitement when I’m making it and my mother who recently visited and doesn’t cook too often decided she had to go home and make this right away. {By the way, my mom and grandmother make the best pot roast in the world. Just had to put that out there. Hopefully one day I will master it!}
Super simple and mouthwatering good, Chicken, Leek and Kale Soup with Black Rice Noodles is an easy family meal.
Chicken, Leek, and Kale Soup with Black Rice Noodles serves 6-8
- 1 package Black Rice Noodles, cooked
- 1 tsp extra virgin olive oil
- 3 leeks
- 1/2 yellow onion
- 2 garlic cloves
- 1 bunch of organic kale, any kind I’m using curly leaf
- 9 cups chicken stock
- 3 cups chicken, cooked and shredded
- 1/2 tsp Kosher salt or more to taste
- 1 tsp fresh ground pepper
Oh how I love rice noodles! They come in so many different varieties and are so easy to cook. Mia loves that they are purple! I find them in the pasta isle at the grocery store but you can most likely find them in the international isle as well. Soba makes many different types of noodles and I haven’t found one I didn’t like yet. I’ve even made this soup with Sweet Potato Buckwheat Noodles with great success. Cook according to the package directions and set aside.
Cut both ends, the roots and the dark green leaves, off the leeks. Cut the leeks in half lengthwise. To get all of the grains of sands 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.
Peel and dice the garlic cloves.
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. This is Mia’s favorite part. She stands on a chair next to me and tears all of the kale into tiny little pieces. Each time she tears a leaf she says, “I did it!” Which then makes me go into uncontrollable laughter.
Once the leeks and onions are soft add the kale, chicken stock, and pepper. Stir and bring to a boil. Reduce to 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.
Like I said, this is one of our favorite soups! Mia loves it because it is colorful and she helped make it. Tim likes to have it during a training week before a big marathon or run. And I like it because it is simply awesome. Hope you enjoy!
Chicken, Leek, and Kale Soup with Black Rice Noodles serves 6 to 8
- 1 package Black Rice Noodles, cooked
- 1 tsp extra virgin olive oil
- 3 leeks
- 1/2 yellow onion
- 2 garlic cloves
- 1 bunch of kale, any kind I’m using curly leaf
- 9 cups chicken stock
- 3 cups chicken, cooked and shredded
- 1/2 tsp Kosher salt or more to taste
- 1 tsp fresh ground pepper
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. 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.
Serve.
