Websalt pepper fresh herb directions Melt butter in a heavy saucepan. Sautee leeks, onion and garlic until soft (approximately 5 minutes). Add water, herbs (if desired) and bouillon. …
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Web2 1/2 lb Frying chicken cut up 4 c Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 c Barley 2 ts Chicken bouillon 2 ts Salt
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Rich with chicken, leeks and prunes, this cock-a-leekie soup from Melissa Clark is a penicillin of a different order. The rich fruitiness of prunes sets this recipe apart from many chicken soups. Credit... David Malosh for The New York Times. Food Stylist: Simon Andrews.
The basic recipe, a chicken and leek soup has remained the same; the chicken is boiled whole with vegetables, and prunes are used to garnish, creating the filling broth still enjoyed today. The use of chicken and leeks is of course where this famous soup gets it’s name, cock and leek.
"A very healthy, heart-warming soup." Heat all ingredients except leeks to boiling in large stockpot or Dutch oven. Reduce heat, cover and simmer 30 minutes. Add leeks. Bring back to a boil; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
A traditional Scottish chicken, leek and rice soup. Often served for Burns Night supper. Boil the chicken and giblets in 8 cups of water with about 2 teaspoons of sea or Kosher salt for about 1.5 hours, skimming as needed. Remove the chicken and strain the broth.