Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Hearty Leek and Chicken Soup

3.8
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
195 min
TOTAL TIME
210 min
SERVINGS
12 servings
Soup Scottish
Hearty Leek and Chicken Soup
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
  • 1 teaspoon celery seed
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
1
Heat a large pot on high heat until it reaches boiling point. Place the chicken inside and cook for approximately 1 hour, or until it's no longer pink at the bone and the juices flow freely. To check if it's cooked, insert a thermometer into the thickest part of the thigh near the bone; the reading should be at least 165 degrees Fahrenheit (74 degrees Celsius).
2
Take the chicken out of the pot, leaving the water behind. Allow it to cool down before proceeding. Discard the skin and pull the meat away from the bones, then put the bones back into the pot. Add sliced onions, carrots, and celery to the pot and let it boil for about 1 hour.
3
In a separate bowl, soak sliced leeks in water for around 10 minutes. Then, drain the leeks and set them aside.
4
Once the stock has finished boiling, use a spoon to remove the bones and vegetables from the pot. Discard them.
5
Add the chicken meat, leeks, barley, celery seeds, cloves, salt, and black pepper to the stock. Let it simmer for about 1 hour, or until the barley is tender and the flavors have melded together.