Chicken Leek Soup (cock A Leekie)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Poultry, Soups | 7 | Servings |
INGREDIENTS
| 2 1/2 | lb | Frying chicken cut up |
| 4 | c | Water |
| 1 | Medium carrot, sliced | |
| 1 | Medium stalk celery, sliced | |
| 1/2 | c | Barley |
| 2 | t | Chicken bouillon |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Bay leaf | |
| 1 1/2 | c | Sliced leeks, with topps |
INSTRUCTIONS
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. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 819.3mg
Potassium: 98mg
Carbohydrates: 12.6g
Fiber: 2.7g
Sugar: <1g
Protein: 1.7g