Chicken and Leek Soup Recipe

Name: Chicken and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chicken, whole cut up; 4 cups water; 1 each carrots sliced; 1 each celery stalks sliced; 1/2 cup pearl barley; 2 teaspoons chicken broth; 2 teaspoons salt; 1/4 teaspoon black pepper; 1 each bay leaves; 1 1/2 cups leeks with tops

Servings: persons

2 1/2 pounds chicken, whole cut up
4 cups water
1 each carrots sliced
1 each celery stalks sliced
1/2 cup pearl barley
2 teaspoons chicken broth
2 teaspoons salt
1/4 teaspoon black pepper
1 each bay leaves
1 1/2 cups leeks with tops

1
Heat all ingredients except leeks to boiling in Dutch oven.
2
Reduce heat.
3
Cover and simmer 30 minutes.
4
Add leeks.
5
Heat to boiling, reduce heat.
6
Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
7
Remove chicken from broth and cool slightly.
8
Remove chicken from bones and skin, cut chicken into 1 inch pieces.
9
Skim fat from both.
10
Remove bay leaf.
11
Add chicken to broth.
12
Heat until hot, about 5 minutes.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds chicken, whole cut up, 4 cups water, 1 each carrots sliced, 1 each celery stalks sliced, and more.

Yes, Chicken and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Leek Soup

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