Monday, November 8, 2021

Chicken and Leek Soup

This week, RWA/NYC authors are posting our characters' favorite recipes. We are starting with a comforting Chicken and Leek Soup by Cathy Greenfeder.

In my book Angels Among Us, Kay Lassiter serves homemade chicken soup to her brother, Jon and her friend Lydia. It adds a homey touch and brings the friends closer together, plus there’s a lead-in to a romance between Jon and Lydia, part of the sub-plot, as well as revelations about the mystery.


2 ½ - 3 lbs. broiler/fryer chicken (cut-up)
1 medium carrot, slides (about ½ cup)
1 medium stalk of celery, sliced (about ½ cup)
1 bay leaf
½ cup uncooked barley
4  cups of water
2 tsp. salt
2 tsp. instant chicken bouillon (dry)
¼ tsp. pepper
1 ½ cups sliced leeks with tops


Put all the ingredients except the leeks into a large pot.*
Heat; let boil. Lower the heat. Cook for 1 hour.
Stir occasionally.
Shut the pot off.

Remove the chicken; let the chicken cool.
When cool, remove the meat from the chicken, discard the bones.

Skim the grease from the top of the soup.
Add the chicken meat to the soup.
Add the sliced leeks to the soup.
Heat; bring to a boil. Shut off.


*Note: If adding rice to the recipe, add two cups more of water.

(Serves 4)

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