Cock-a-Leekie Soup

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 1 pound leeks, white and light green parts, sliced
• 1 pound carrots, peeled and diced
• 1 pound parsnips, peeled and diced
• 1 celery stalk, diced
• 6 cups chicken broth
• 3 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 cup chopped fresh parsley

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven, brown the chicken all over on medium heat. Remove chicken and set aside.
2. Add leeks, carrots, parsnips, celery, chicken broth, water, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Shred the chicken into bite-sized pieces. Add the chicken and parsley to the soup. Simmer for an additional 30 minutes.
4. Season to taste with additional salt and pepper if desired.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 250
• Fat: 10g (15% of Daily Value)
• Protein: 25g (50% of Daily Value)
• Carbohydrates: 20g (7% of Daily Value)
• Fiber: 5g (20% of Daily Value)
• Vitamin C: 20mg (33% of Daily Value)
• Potassium: 450mg (13% of Daily Value)

Dish Characteristics:

• Comforting and hearty
• Rich chicken broth with tender vegetables
• Flavored with herbs and spices
• Suitable for a variety of dietary restrictions, including gluten-free and dairy-free

User Comments:

• "This soup is so flavorful and warming. The perfect comfort food on a cold day."
• "I love the combination of leeks, carrots, and parsnips. It gives the soup a sweet and savory flavor."
• "I added a bit of barley to my soup for extra sustenance."
• "This is a great make-ahead soup. It reheats well and tastes even better the next day."
• "I've made this soup several times now and it's always a hit with my family and friends."

Special Precautions and Tips:

• Remove the bay leaf before serving.
• If you don't have fresh parsley, you can use a sprinkle of dried parsley instead.
• To make the soup ahead of time, let it cool completely, then store it in the refrigerator for up to 3 days. Reheat over medium heat before serving.
• You can also freeze the soup for up to 3 months. Thaw in the refrigerator overnight or over low heat on the stovetop.