Cock a Leekie Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
chicken -- cut up |
|
6 |
large |
leeks -- sliced |
|
4 |
cups |
water |
|
1/2 |
cup |
long-grain rice |
|
1 |
large |
carrot -- sliced |
|
1 |
stalk |
celery -- sliced |
|
1 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/2 |
teaspoon |
dried thyme |
|
1/2 |
teaspoon |
allspice |
|
2 |
whole |
bay leaves |
| Clean leeks thoroughly. Slice white and light green parts only. Place chicken, water, and 1/2 of the leeks in a large pot and heat to boiling. Reduce heat and cover and simmer for one hour or until chicken is fall off the bone tender. Strain the stock and skim off the fat. Return to pot. Add rice, carrots, celery, salt, pepper, allspice, and bay leaves. Simmer for 20 minutes. Remove meat from chicken discarding skin and bones and return to soup. Simmer for 10 minutes. Remove bay leaves and check for seasoning. Makes 8 servings. |
| Per Serving: 265 Calories; 13g Fat (44.9% calories from fat); 16g Protein; 20g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat. |