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Chicken & Leek Soup

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Submitted by mura

YIELD

7 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

2 ½ 1.1
POUNDS KG WHOLE CHICKEN
cut up
4 946
CUPS ML WATER
1 1
EACH EACH CARROTS
sliced
1 1
EACH EACH CELERY STALKS
sliced
½ 118
CUP ML PEARL BARLEY
2 1E+1
TEASPOONS ML CHICKEN BROTH
2 1E+1
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES *
1 ½ 355
CUPS ML LEEKS
with tops

Directions

Heat all ingredients except leeks to boiling in Dutch oven.

Reduce heat.

Cover and simmer 30 minutes. Add leeks. Heat to boiling, reduce heat.

Cover and simmer until thickest pieces of chicken are done, about 15 minutes.

Remove chicken from broth and cool slightly.

Remove chicken from bones and skin, cut chicken into 1 inch pieces.

Skim fat from both.

Remove bay leaf. Add chicken to broth.

Heat until hot, about 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 453 44% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 837mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 92g
Vitamin A 41% Vitamin C 5%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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