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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (347g) Recipe makes 7 servings |
||
| Calories 412 | ||
| Calories from Fat 224 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 10.2g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 805mg | 33% | |
| Potassium 445mg | 12% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 1.4g | ||
| Protein 32.3g | 64% | |
Cock-a-Leekie (Chicken and Leek Soup)
By: Molly53
Mar 13, 2000
A very healthy, heart-warming soup.
SERVES 7
Ingredients
- 2 1/2 lbs frying chickens, cut up
- 4 cups water
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup barley
- 2 teaspoons chicken bouillon
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 1/2 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.
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Featured Reviews for This Recipe
From: Chris Reynolds
On Aug 12, 2008
With all these five-star reviews, I feel like a spoiler, but honestly, my DH and I didn't find this soup to be all that flavorful. Thanks for sharing, though. A postscript: On the second day, I added 1/2 tsp dillweed and some more bouillon to the leftover soup. We liked it a lot more, but I guess it was no long Cock-a-Leekie!
From: ladyfingers
On Apr 12, 2008
An absolutely delightful and easy-to-make soup. I don't usually mess with original recipes, but so many reviewers suggested adding white beans, I did too (adds a little more fiber). Thanks, Molly53--you sure do have alot of posted recipes!
From: pattikay in L.A.
On Dec 26, 2006
Really good - we all loved it! I used about 6 cups of chicken stock, but I had also added an extra carrot and about 2/3 cup of barley. Thanks for posting!
From: Aroostook
On Mar 24, 2002
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.
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