This cock-a-leekie soup cooks low and slow on the stovetop, resulting in a filling winter dish. Serve with crusty bread on a cold day. This recipe will make enough to give some to your neighbors and friends.
Preparation Details
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 12
Ingredients
- 20 cups water
- 1 (2 to 3 pound) whole chicken
- ½ white onion, chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 6 large leeks, cut into 1-inch chunks, or more to taste
- ⅔ cup pearl barley
- 1 teaspoon celery seed
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Steps
- 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).
- 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.
- Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
- When the stock is done, remove bones and vegetables using a slotted spoon; discard.
- 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.
