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  Added: Dec 23, 2008  •  Visited (476)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken And Leek Soup
(Cock - A - Leekie)
What You Need:
  • 1 3½-pound frying chicken, cut into 8 serving pieces
  • 1 pound beef shanks, sawed into 1-inch cubes
  • 6 cups Chicken Stock or use canned
  • 3 slices thick-cut bacon, diced
  • 1 tablespoon dried thyme, whole
  • 1 bay leaf
  • ¾ cup pearl barley
  • 1½ cups rinsed and chopped leeks (white part only)
  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped parsley

  • How To Cook:
    1. Heat an 8-quart stove-top casserole and bring all ingredients, except the barley, leeks, salt, pepper, and parsley, to a boil. Cover and simmer 30 minutes.

    2. In the meantime, boil the barley in 1½ cups water for 10 minutes. Drain and set aside.

    3. Remove the chicken from the pot, cool, and debone. Set the chicken aside. Add the leeks to the pot, along with the drained barley, and simmer for 15 minutes.

    4. Remove the beef shank and debone. Chop the meat coarsely, and add the beef and deboned chicken to the pot restore the heat, and simmer, covered, for 5 minutes.

    5. Add salt and pepper to taste. Garnish with the parsley and serve.

    To Serve: 5 - 6
    This recipe is also available in:
    Cuisine » Europe » Scotland
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Barley
    Dish » Soup


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