Try this Cock-A-Leekie Soup recipe, or contribute your own.
Suggest a better descriptionPlace chicken and water in large kettle with herb bag and salt and pepper to taste. Bring to boil, then reduce heat and simmer until chicken is tender, about 2 hours. Remove chicken and herb bag. Remove skin and bones from chicken. Set meat aside. Degrease broth by pouring through gravy skimmer or allow broth to cool and then spoon off fat. Strain broth before cooling, if necessary. (You need at least 2 quarts well-flavored broth.) Trim off roots of leeks and trim leeks to within 2 inches of white portion. Wash thoroughly in water to remove sand. Cut leeks into thin circles. Wash again, if necessary. Bring broth to boil. Add leeks and oats and simmer until leeks are tender. Add about 2 cups chicken meat during last few minutes of cooking. Adjust seasonings. Makes 6 to 8 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 80 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.6mg | 2 % | |
Potassium 286.9mg | 8 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 14.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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