Cock-a-Leeky Soup is a great way to use leftover chicken.
- 2 cups cooked chicken, diced
- 2 celery stalks, chopped
- 2 cups thinly sliced leeks
- 3 small potatoes, peeled and diced
- 1 cup barley
- 1/2 tablespoon roughly chopped fresh marjoram
- 1/2 tablespoon roughly chopped fresh thyme leaves
- 1 tablespoon parsley
- 1/4 tablespoon curry powder
- 4 cups chicken stock
- 3 cups water
- 3/4 cup half and half or whole milk
- salt and pepper to taste
- Put all the ingredients except for the chicken and half and half in a large soup pot. Cover and bring to a boil over medium high heat.
- After boil is reached, reduce heat to medium and simmer uncovered until vegetables and barley are tender.
- Stir in the chicken and let it warm through.
- Pour 1/4 cup of half and half or milk into a cup or bowl. Still a ladle of the soup into the milk. Stir in the rest of the milk and pour into soup pot.
- Heat until warmed through, but do not allow it to come to a boil.
- Check for seasoning and enjoy with crusty bread.
Not all curry powder is created equal. Some are significantly hotter than others, so add it a little at a time and adjust to your taste preferences. Instead of half and half or whole milk, you can use heavy cream or reduced fat milk. Just don't use skim or fat free milk. Instead of barley, try it with farro or brown or wild rice. Like potatoes, add more. Want it not quite so thick? Add more stock or dairy.