This hearty chicken soup is the definition of comfort food and a family favorite. It is the perfect weeknight family meal for a dark and rainy night. It can be made ahead, and leftovers can be frozen in an airtight container. Serve with a big salad and crusty bread. I am certain everyone will come back for a second bowl. Enjoy!
INGREDIENTS:
- 1 large roasting chicken cut up into large pieces
- 4 large leeks or 6 medium leeks cut up into thin circles (use white and lighter green parts of leek, and clean out any dirt as you move up)
- 2-3 bay leaves
- 3-4 stalks chopped celery
- 1 large carrot diced
- 6 cups chicken broth OR 6 cups water with chicken bouillon (Better Than Bouillon is a good choice)
- A generous 1/3 cup pearl barley
- Salt and pepper
DIRECTIONS:
- Add chicken, celery, carrots, barley and bay leaves to chicken broth. Bring to a low boil and cook for 35 minutes.
- Add leeks and simmer for 15 minutes more.
- Remove soup from the heat and let cool. Remove bay leaves.
- Take out the chicken pieces, remove skin and discard bones, and cut chicken up into small bite size pieces.
- Skim the fat off from the top of the soup and discard (or use a fat separator).
- Add chicken pieces back to the soup. Season more with salt and pepper to taste, and more chicken bouillon if desired.
- Warm when ready to serve. Serve with a big salad and warm crusty bread.