Chicken and Leek Soup

chicken-leek-soup

Chicken and Leek Soup
Serves 15
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
222 calories
31 g
26 g
4 g
17 g
1 g
409 g
197 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
409g
Servings
15
Amount Per Serving
Calories 222
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 197mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
15%
Sugars 4g
Protein 17g
Vitamin A
98%
Vitamin C
22%
Calcium
7%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tbsp 15 mL butter
  2. 1 tbsp 15 mL olive oil
  3. 3 3 leeks, sliced
  4. 2 cloves 2 cloves garlic, minced
  5. 3 3 carrots, medium, sliced
  6. 3 3 potatoes, with skin, diced
  7. 3 cups 750 mL chicken breast(s), cooked, diced
  8. 1/2 cup 125 mL barley, dry
  9. 14 cups 3.5 L low-sodium chicken broth
  10. 2 2 bay leaves
  11. 1 tbsp 15 mL thyme, fresh
  12. 1 tsp 5 mL thyme, dried
  13. 1/4 tsp 1 mL black pepper, freshly ground
  14. 1 tsp 5 mL brown sugar
  15. 1/2 tsp 2 mL salt, (optional)
  16. 1/2 cup 125 mL parsley, fresh, chopped, for garnish
Instructions
  1. 1. Heat butter and olive oil over medium-low heat in a deep soup pot.
  2. 2. Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.
  3. 3. Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.
  4. 4. Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.
  5. 5. Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.
  6. 6. To serve garnish with fresh chopped parsley (optional garnish).
  7. 7. The soup ingredients can be cut in half to make a smaller batch but note that the soup also freezes well.
beta
calories
222
fat
4g
protein
17g
carbs
31g
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Chicken Farmers of Nova Scotia http://nschicken.com/