Fit Healthy Harmony: Lisa's Cock-A-Leeky Soup

Lisa's Cock-Leeky Soup

Last fall, I bought a large organic leek with the idea of making some kind of soup with it. I also wanted to include chicken, since I wanted to ensure that I was getting enough protein for my active lifestyle. After searching the Internet, I found several recipes for a traditional Scottish soup with chicken and leeks. I modified the recipe substantially because I like A LOT of vegetables!

I made this recipe today, and it made 7 servings of 16oz per serving. I freeze half and refrigerate half, and then dip into it for lunches throughout the week.

Ingredients (all organic or local when possible):

1. 1 x Medium sweet onion chopped
2. 2-3 stalks celery chopped
3. 1-2 medium carrots chopped
4. 1 large leek, rinsed and sliced - white and light green part of leek
5. 1 tbsp. crushed garlic
6. 1/2 tsp. crushed red pepper flakes
7. 1 tbsp. extra virgin olive oil
8. 1/4 cup chopped flat leaf parsley
9. 20 oz boneless skinless chicken breast (added to soup whole, then shredded after it is cooked)
10. 4 cups low sodium chicken broth
11. 4 cups water
12. 1 cup quick cooking pearl barley
13. 6 oz. white button mushrooms
14. 4 cups baby spinach
15. Salt and pepper to taste

Directions:

1. In a large soup pot, saute ingredients 1. through 6. in the olive oil over medium heat until onion begins to go transparent.
2. Add ingredients 8. through 11. bring to a boil, then reduce heat to a simmer, and allow chicken breasts to cook in the mixture for around 20 minutes or until cooked through (I always remove the largest chicken breast and slice it in half to ensure there is no pink in the middle)
3. Remove cooked chicken breasts from the soup and shred with a knife and fork into bite-sized pieces.
4. While shredding the chicken, add the barley and mushrooms and cook over medium-low heat for 10 minutes.
5. Return the shredded chicken to the soup, and add spinach so the chicken is heated through and the spinach is wilted.
6. Season as needed with salt and pepper.