CHICKEN AND LEEK SOUP RECIPES

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COCK-A-LEEKIE (CHICKEN AND LEEK SOUP) RECIPE - FOOD.COM



Cock-a-Leekie (Chicken and Leek Soup) Recipe - Food.com image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; 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.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

Nutrition Facts : Calories 412.6, FatContent 24.9, SaturatedFatContent 7.1, CholesterolContent 122, SodiumContent 804.1, CarbohydrateContent 13.4, FiberContent 3, SugarContent 1.4, ProteinContent 32.3

CREAM OF CHICKEN & LEEK SOUP RECIPE - FOOD.COM



Cream of Chicken & Leek Soup Recipe - Food.com image

The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 -2 leek, halved & washed (cut into short thin strips)
2 stalks celery, thinly sliced
2 carrots, peeled and diced
1/4 cup butter
1/3 cup plain flour
1/3 cup evaporated skim milk (can be substituted) or 1/3 cup cream (can be substituted)
6 -8 cups chicken stock
2 -3 cups cooked chicken, chopped
1/4 cup flat leaf parsley, finely chopped

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
  • Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
  • Return to heat and stir until mixture comes to the boil.
  • Return vegetables to saucepan.
  • Using a stick blender process until thick and creamy - or use a food processor.
  • Return to heat and add chicken and parsley heat through and serve.

Nutrition Facts : Calories 302.2, FatContent 15.4, SaturatedFatContent 6.7, CholesterolContent 63.1, SodiumContent 491.3, CarbohydrateContent 20, FiberContent 1.3, SugarContent 7.2, ProteinContent 20.2

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