Chicken & Leek Soup
Yield
7 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
whole chicken
cut up |
|
| 4 | cups |
water
|
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery stalks
sliced |
|
| ½ | cup |
pearl barley
|
|
| 2 | teaspoons |
chicken broth
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 1 ½ | cups |
leeks
with tops |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
whole chicken
cut up |
|
| 946 | ml |
water
|
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 118 | ml |
pearl barley
|
|
| 1E+1 | ml |
chicken broth
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 355 | 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.
