Chicken And Leek Soup

Ingredients -

1 (2-3 pounds) Fryer Chicken, cut up
4 cup Vegetable or Chicken Broth
1 Carrot, peeled, sliced lengthwise and diced
1 Celery Stalk, sliced
1/2 cup Barley
1 Bay Leaf
2 teaspoons Coarse Salt
1/4 teaspoon Pepper
3 Leeks, sliced

Preparation:

1. Add chicken pieces, broth, sliced carrot, sliced celery, barley, bay leaf, salt, and pepper to stockpot.

2. Bring to a boil over medium-high heat. Reduce heat to low. Cover stockpot and simmer 30 minutes.

3. Stir in sliced leeks. Bring to a gentle boil over medium-high heat.

4. Reduce heat to low. Cover stockpot and simmer 20 minutes.

5. Remove chicken pieces to cutting board. Cool slightly. Remove chicken from bones and skin.

6. Cut chicken into bite size pieces.

7. Skim fat from both. Remove bay leaf.

8. Return chicken meat to broth.

9. Simmer until heated through. Serve hot.

Soup Making Tip

Reduce Fat Content

For best results in lowering fat content in soups, chill soups and scrape off the fat that rises to the surface. Reheat soups and serve.

Soup Making Tip

Remove Saltiness from Soups

Add a peeled potato to salty soups and simmer an additional 15 minutes. Another method is to stir in a teaspoon of brown sugar and a teaspoon of white vinegar for ever quart of liquid.