| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken and Leek Soup

2 1/2 pounds fresh whole chicken
4 cups water
1 carrot, peeled sliced
1 celery rib, sliced
1/2 cup barley
2 teaspoons chicken base or bouillon granules
2 teaspoons salt
1/4 teaspoon ground pepper
1 bay leaf
1 1/2 cups leeks, sliced

1. In a kettle combine cut-up chicken, water, sliced carrot, sliced celery rib, barley, chicken base, salt, pepper, and bay leaf. Bring to a boil, reduce the heat; cover, and simmer for 30 minutes.
2. Add sliced leeks. Return to a boil, reduce the heat; cover, and simmer until the chicken is done, about 15 minutes.
3. Remove the chicken from the soup and cool slightly. Remove the bones and skin; cut the chicken into 1-inch pieces.
4. Skim the surface of the soup. Remove the bay leaf. Return the chicken to the soup and heat until hot, about 5 minutes.

Makes 8 servings.

||| Save this Recipe on Delicious |||