CHICKEN AND LEEK SOUP

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Chicken and Leek Soup image

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

4 tablespoons vegetable oil
6 medium sized leeks, well washed and chopped to 3/4-inch lengths
3 medium sized carrots, peeled and coarsely chopped
1 stick celery, washed and coarsely chopped
1 fresh whole chicken (2-3 lbs)
1 bay leaf
salt
crushed black pepper

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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