CHICKEN AND LEEK SOUP
This chicken and leek soup recipe is also known as cock-a-leekie soup in the Scottish kitchen, but whatever you want to call it, it is a delicious, filling soup and very easy to make.
Provided by cwhiteside
Categories Clear Soup
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly.
- Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek.
- Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve.
- Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.
- Shred some of the reserved chicken meat and add to the finished soup.
- Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.
Nutrition Facts : Calories 943.5, Fat 67.1, SaturatedFat 17, Cholesterol 243.8, Sodium 293.4, Carbohydrate 23.6, Fiber 3.9, Sugar 7.6, Protein 59.8
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