Who has the best recipe for chicken and leek soup?
Now why would you let a chicken leek in your soup? JK! 2 1/2 pounds fresh whole chicken 4 cups water 1 carrot, peeled sliced 1 celery rib, sliced 1/2 cup barley 2 teaspoons chicken base or bouillon granules 2 teaspoons salt 1/4 teaspoon ground pepper 1 bay leaf 1 1/2 cups leeks, sliced In a kettle combine cut-up chicken, water, sliced carrot, sliced celery rib, barley, chicken base, salt, pepper, and bay leaf. Bring to a boil, reduce the heat; cover, and simmer for 30 minutes. Add sliced leeks. Return to a boil, reduce the heat; cover, and simmer until the chicken is done, about 15 minutes. Remove the chicken from the soup and cool slightly. Remove the bones and skin; cut the chicken into 1-inch pieces. Skim the surface of the soup. Remove the bay leaf. Return the chicken to the soup and heat until hot, about 5 minutes. Makes 8 servings.
