|10 min||20 min||4|
|1 1/2 tbsp||Extra virgin olive oil (divided)|
|454 gm||Chicken thighs, boneless, skinless (cut into small pieces)|
|1 cup||Leek (thinly sliced, see "Notes" below)|
|1 cup chopped||Carrots (thinly diagonally sliced)|
|4 cup||Chicken broth (stock), low sodium (or homemade stock)|
|3 sprig||Thyme, fresh|
|1 cup||Frozen green peas (thawed)|
|1/2 tsp||Black pepper (freshly ground)|
|1/3 tsp||Sea salt, fine|
|3 cup||Lettuce, romaine (torn or roughly sliced)|
|1/3 cup||Parsley, Italian, fresh (or cilantro)|
|3/4 cup||Rice noodles, dry|
The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale.
Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful.