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Cock-a-Leekie Soup

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Preparation Time: 10 minutes
Cooking time: 60 minutes
Energy level per serving: 155 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3714 times

Ingredients:

Metric Imperial

1 medium chicken leg quarter, skinned

1 chicken stock cube

50 gm(s) pearl barley

1 bay leaf

2 onions, sliced

2 leeks, sliced

1 carrot, chopped

2 tbsp(s) chopped fresh parsley

salt and black pepper

Weightwatchers recipe - 1.5 points per serving

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Put the chicken portion into a large saucepan and add 1.2 litres of cold water and the stock cube. Add the pearl barley and the bay leaf, and bring up to the boil. Reduce the heat and simmer gently, partially covered, for 30 minutes.
Add the onions, leek and carrots to the saucepan and continue to cook for about 20 minutes until the vegetables are tender and the barley is cooked.
Lift the chicken portion from the saucepan, cool slightly, then remove all the meat from the bones. Chop the meat and return to the saucepan with the parsley.
Remove the bay leaf, reheat the soup and season to taste. Ladle into warmed bowls.