Cockaleekie Soup
Description
Cook cold weather-favorite cock-a-leekie soup low and slow on your stovetop, then sit back and enjoy a filling bowl of chicken, leeks, and barley.
Ingredients
•
20 cups water
•
1 (2 to 3 pound) whole chicken
•
1/2 white onion, chopped
•
2 large carrots, chopped
•
2 celery ribs, chopped
•
6 large leeks, cut into 1-inch chunks, or more to taste
•
2/3 cup pearl barley
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1 teaspoon celery seed
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1 teaspoon ground cloves
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
1
Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2
Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3
Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4
When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5
Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.