Cockaleekie Soup

Cook cold weather-favorite cock-a-leekie soup low and slow on your stovetop, then sit back and enjoy a filling bowl of chicken, leeks, and barley.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 30 mins
• Calories: 285 Calories

Ingredients

• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (2 to 3 pound) whole chicken
• 2 large carrots, chopped
• 1 teaspoon celery seed
• 2 celery ribs, chopped
• 20 cups water
• 6 large leeks, cut into 1-inch chunks, or more to taste
• 0.5 white onion, chopped
• 0.66666668653488 cup pearl barley

Recipe Instructions

Step 1

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).

Step 2

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.

Step 3

Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.

Step 4

When the stock is done, remove bones and vegetables using a slotted spoon; discard.

Step 5

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.