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| RECIPE FOR CHICKEN AND LEEK SOUP |
Title: Chicken And Leek Soup
Category: Soups
Serves: 7
Ingredients:
| 2.50 | lb | Frying chicken cut up | | 1.00 | | Medium carrot, sliced | | 0.50 | c | Barley | | 2.00 | ts | Salt | | 1.00 | | Bay leaf | | 4.00 | c | Water | | 1.00 | | Medium stalk celery, sliced | | 2.00 | ts | Chicken bouillon | | 0.25 | ts | Pepper | | 1.50 | 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.
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