Saturday, May 7, 2011

The Best Roast Chicken: Leftover Edition Recipe Two


OK, I fully admit this is a lot like yesterday's soup and yet, the differences are subtle enough that I'd want to eat one soup for lunch or serve as a starter to a nice French meal and eat one soup as a light supper. This is definitely a supper soup or an I'm-on-the-mend soup. The chunky potatoes and barley are hearty and the thyme and parsley give it a great, authentic chicken soup taste. It's a winner.  

I've always wanted to make Cock-A-Leekie soup (is it lame I still want to snicker like an 8-year-old when I say this out loud?) but have never gotten around to it. No better time to experiment, especially when you have leftovers from a mammoth 10 lb + chicken 


Adapted from All Recipes

Each and every little bit of meat you can remove from the chicken carcass (don't forget, the neck and back have some succulent meat)
10 cups broth
1 onion, chopped
1/3 cup barley
2 large leeks, rinsed very well and sliced
2 stalks celery, sliced
2 large potatoes, peeled and cubed 
1 tsp dried thyme
1 tsp dried parsley 
Salt and Pepper to taste

Combine all ingredients and simmer over medium-low heat until barley and potatoes are cooked, about 30 minutes. Super easy and tasty. Enjoy!

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