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TITLE :Chicken And Leek Soup
SERVES :7
KeyWords :Soups
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
2 1/2 lb Frying chicken cut up
1 Medium carrot, sliced
1/2 c Barley
2 ts Salt
1 Bay leaf
4 c Water
1 Medium stalk celery, sliced
2 ts Chicken bouillon
1/4 ts Pepper
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.
