Cock-a-Leekie (Chicken and Leek Soup)

Molly53's Note:

A very healthy, heart-warming soup.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 7

• 2 ½ lbs frying chickens , cut up
• 4 cups water
• 1 medium carrot , sliced
• 1 stalk celery , sliced
• ½ cup barley
• 2 teaspoons chicken bouillon
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf
• 1 ½ cups leeks , with tops (sliced and cleaned very well)

Directions:

1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
2. Reduce heat, cover and simmer 30 minutes.
3. Add leeks.
4. Bring back to a boil; reduce heat.
5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
6. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
7. Skim fat from both and remove bay leaf.
8. Cut chicken into 1 inch pieces and return to broth.
9. Heat about 5 minutes; serve.

Reviews

[Aroostook]

Hmm, hmmm, good! This is one of the best chicken soups I have ever tasted. I made a double batch and have individual servings in the freezer to take to work.

[jswinks]

This is a very good basic soup - you basically make the stock and the soup at the same time. Be sure you add enough seasonings for your taste since the ones listed are pretty standard. I added many more carrots and celery, and a can of white beans. The barley was good in there too. Would be much quicker with pre-cooked chicken but you wouldn't get as chickeny a flavor. Also, it would up a little greasier than I normally make soup because I didn't get to strain the broth (as I would have if I were just making stock) - but could do that next time. But it sure was tasty and we'll make it again!

[Colleen Arvelin]

I used leftover chicken and added a handful of stems from my broccoli and cauliflower It was great my husband loved it....