Leekie Chicken Soup
I know I know… what’s a leekie chicken got to do with soup?
Well to be honest this recipe has a different name and I didn’t want to offend anyone, so I changed it up.
Please let the title to this post be taken in the tongue in cheek manner that I am trying to present it!
This is some traditional Irish Pub Fare, just in time for St. Patrick’s Day. This time of year has always been special in our family. Why? Because St Patrick’s Day was my Dad’s birthday and still is my sister’s birthday. So we always celebrated.
Not to mention my family is Irish, with some still living in County Donegal Ireland. They are pretty far removed but we had the pleasure of meeting some of them when my grandparents were still alive, as they were my Grandpa’s first cousins.
I’m dedicated this post to my dad…he passed in May of 2012 and I miss him a lot.
Enough of boring you with family history… (but it does make this holiday special for me personally)
Back to the Leekie Chicken Soup
The reason it got its name is that the primary ingredients are leeks, chicken and barely (for us Trim Healthy Mama’s it’s an E).
I really like the flavor of this soup, even with the prunes (I don’t normally like them) but they add a richness to the broth and an earthy flavor too.
I topped mine with these Crispy Curly Turnip Strings for a nice little crunch.
- 4 cups chicken broth
- 4 cups water
- 2½ pounds boneless skinless chicken breast
- 3 stalks celery (sliced)
- 2 whole bay leaf
- 2½ pounds leeks
- ½ cup barley
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 12 whole prunes (pitted and halved), optional but not on plan for THM
- Combine broth, water, chicken, celery and bay leves in a large sauce pan or dutch oven; Bring to a boil over high heat. Reduce heat to low; cover and simmer for 30 minutes or until chicken is tender. remove chicken to cutting board to cool.
- Trim leeks. Cut off roots and any damaged leaves and rouph tops. Cut in half lengthwise, then cut crosswise into ¾ inch pieces. Wash well.
- Add leeks, barley, 1 teaspoon salt and allspice to the saucepan; cover and simmer 40 minutes or until leeks and barley are tender.
- Cut chicken into bite size pieces and return to woup with prunes; simmer an additional 3 minutes or until the prunes soften. Remove and discard any bay leaves.
So come and Celebrate St Patrick’s Day with me, with some traditional pub foods that you can make at home and still follow your Trim and Healthy way of life.
This recipe requires no special ingredients.
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