Chicken-Leek Soup
10 ingredients
8 steps
Ingredients
- 1 1/2 c. chicken, boned and skinless
- 6 c. water
- 1 c. sliced carrot
- 1 c. sliced celery
- 1/2 c. pearled barley
- 2 tsp. or 2 cubes chicken bouillon
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 1/2 c. sliced leeks
Directions
-
1Rinse chicken, then cut into bite size pieces.
-
2Heat all ingredients, except leeks, in a Dutch oven or large kettle to boiling point.
-
3Skim off any scum.
-
4Cover and simmer for 30 minutes.
-
5Add leeks and cook 15 or more minutes, until barley is tender.
-
6Remove bay leaf.
-
7Add water if soup becomes thicker than desired.
-
8Serves 6.
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