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Nutrition info

AmountPer 340 g serving
  • Calories160
  • Protein15 g
  • Fat4 g
  • Saturated fat1 g
  • Carbohydrates17 g
  • Fibre2 g
  • Sugars2 g
  • Cholesterol25 mg
  • Sodium190 mg
% Daily ValuePer 340 g serving
  • Potassium16
  • Calcium4
  • Iron10
  • Vitamin A4
  • Vitamin C20
  • Vitamin B620
  • Vitamin B1217
  • Folate10
  • Magnesium
  • Zinc9
Food prep tip

Cock-a-Leekie Soup

  • Soups & Stews
  • Cooked Chicken
  • Lunch
  • Breast
Prepping20min
Cooking60min
Restingmin
  • Servings15
Nutrition informationThis recipe contains 15 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Heat butter and olive oil over medium-low heat in a deep soup pot.

2

Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.

3

Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.

4

Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.

5

Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.

6

To serve garnish with fresh chopped parsley (optional garnish).

Recipe note<p>The soup ingredients can be cut in half to make a smaller batch but note that the soup also freezes well.</p>