Twinkle twinkle little soup

This is chicken noodle soup with out-of-this-world personality. Full of flavour with aromatic leeks, tender thigh meat chicken, a hit of garlic, and dainty star-shaped stelline pasta, a bowl of this is perfect for cold and flu season. Which is good, because Mr. Feedbag and both our boys have colds this week. I have managed to avoid it so far (knock on my chopping board), but I'm armed with this soup should I start getting the sniffles.

Here's how I made it:

splash canola oil
1 lb boneless chicken thighs (about 6)
1 lb leeks, sliced and rinsed
2 cloves garlic, crushed
1 tsp salt
5 cups chicken broth
5 cups water
1/2 cup stelline pasta

I started by heating the oil in a large soup pot over medium-high heat. The chicken was added and cooked until golden brown and cooked through, then removed from the pot and set aside. Next, I added the leeks to the pot and let them cook until they were starting to wilt (a few minutes), then added the garlic and cooked a few minutes longer. I gave the chicken a rough chopping and added it back to the pot along with the salt, broth, water, and pasta and brought the soup to a boil. I reduced the heat to low and let the soup simmer, covered, for 20 minutes. That's it!

This soup is so easy to make, and the aromatic flavour of the leeks puts this in the comfort food category for me. Especially with some gorgeous crusty bread on the side. Mmm!

Has sickness been visiting your house lately? What do you cook when everyone's got the sniffles? What do your kids like to eat when they're sick? Leave a comment and share your recipes!


  1. This looks like the ultimate comfort food. We've had a sick toddler for the past week and yesterday my husband and I got it too. Can you come over and make us this?!

  2. I'll mail you some right away ;) Feel better soon.

  3. What a clever idea to use the stelline and make it so pretty and child friendly.

  4. Hi, It sure does look yummy! I like the idea of the leeks, I'll have to remember that in future. I like to make leek and potato soup. We don't have kids, but hey, we get sick, too. Of course, it depends on what kind of 'sick' we are feeling. We've lived a lot of places, but we're from La. and Tex. so if we get 'homesick' we make gumbo or spicy fire alarm chili con carne. If it's Cali, I think of ciopino, upstate NY, well we can do a clam chowda or bisque. Now we live in Ky. and burgoo is a mainstay here. Some of these are not soups, but it's the principle, we'll eat any all soups, even turtle. At any rate, any soup'll do. However, you can't beat a soul satisfying chicken soup anytime and we find changing up the pasta and adding other ingredients just makes it more so. Sometimes, if we use vermicelli and want to add some Asian flavor, we'll add some sesame oil, sherry and soy sauce with a scrambled egg and green onions. Chicken soup is our soup for 'colds', but, when my hubby and me get our inevitable annual bronchitis, it's hot and sour soup. When we have that it soothes everything, nicely. There are a lot of good recipes, but I like to go all out and make it as hearty as possible by adding, bok choy, tofu, plenty of Chinese mushrooms, lily buds (if you have them*), bamboo shoots, fresh grated ginger, egg, green onions, baby corn, julienned carrots, in a chicken broth with soy and fish sauce, sesame oil, a dash of sherry, a little sea salt and chili pepper flakes, rice vinegar and maybe cilantro (optional). I use minced pork, but you can use chicken or shrimp. MMMMM!!!!! That'll knock your 'phlegmy' socks off.

    ***Incidentally, if you grow day lilies at home, not the kind that grows from a bulb, the ones that grow from tubers, you can pinch the unopened buds of and use them fresh or dry them to add to your stir fry or hot and soup. Supposedly, the tubers and flower petals are also edible.

    Stay toasty folks!