My mother-in law wasn't feeling good yesterday, so we decided soup would be the most comforting thing for supper instead of Korean food, which is what I'm going to cook tonight.
We had two leftover leeks from the night before and chicken, so I went on an internet search for a chicken leek soup . . . and I found a few that sounded really tasty! This is the site I got the recipe from, but then I altered it based on what we had and by taste: http://tastykitchen.com/recipes/soups/chicken-barley-soup-with-leeks-and-mushrooms/
- 3 boneless chicken breasts (I want to try this with a whole chicken next time. Then you wouldn't have to buy chicken broth. Just simmer it all day)
- 1 Tbsp Olive Oil
- 1 Tbsp Margarine (I used dairy-free margarine)
- 10 cups chicken broth (low sodium)
- 2 celery stalks, sliced
- 4 carrots, sliced
- 8 ounce mushrooms, sliced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp pepper (start off with 1/2 tsp if you don't love pepper like I do)
- 1/2 tsp salt
- 2 whole leeks, diced
- 1 cup pearled barley, uncooked
Remove the chicken and shred with two forks. Cover and keep warm.
Add the leeks and barley. Simmer for 45 minutes or until the barley is nice and soft.
Serve with some crackers and enjoy a very filling, comforting meal! . . . This makes a lot, so there will be plenty for leftovers too!