Cock-a-leekie (chicken and leek soup)
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Frying chicken cut up |
| 4 | cups | Water |
| 1 | each | Medium carrot, sliced |
| 1 | each | Medium stalk celery, sliced |
| ½ | cup | Barley |
| 2 | teaspoons | Chicken bouillon |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | each | Bay leaf |
| 1½ | cup | Sliced leeks, with topps |
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.