Chicken Noodle Soup

Chicken Noodle Soup
Adapted from Country Living Magazine

Chicken noodle soup is a classic. In other words, it can sometimes be boring. This is a quick and delicious variation. Use whatever noodles you like best.

2 tablespoons extra-virgin olive oil
3 leeks, white and light-green parts only, cut crosswise into 1/3-inch pieces with rings intact
Kosher salt
Freshly ground pepper
8 cups chicken broth (maybe a few more)
1 clove garlic, smashed
1 1/2 cups noodles (use as much or as little as you want)
3 cups sliced roast chicken (can roast yourself, use leftovers, or buy it roasted)
2 cups frozen peas, thawed
2 tablespoons finely chopped fresh dill

In a 12-inch skillet over medium-high heat, heat oil. Once hot, carefully add leeks in a single layer, so rings don't unravel. Reduce heat to medium or medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.

Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 9 to 12 minutes (Depends on the type you use. I used whole-wheat shells). 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.