Cock-A-Leekie Soup

1. 1

   Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.

2. 2

   Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.

3. 3

   Remove chicken from broth and let cool; refrigerate broth.

4. 4

   When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.

5. 5

   When fat has solidified on broth, remove fat and discard.

6. 6

   Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.

7. 7

   Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.

8. 8

   Add chicken and slowly pour in cream.

9. 9

   Heat through but do not boil. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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