Cock-A-Leekie Soup Recipe

• ½ lbs each Skinless Chicken (breasts & thighs)
• 4 cup Chicken Broth, (reduced-sodium & fat-free)
• ½ cup Carrots (diced)
• ½ cup Celery (diced)
• ¼ cup Onion (finely chopped)
• 1 tbsp Thyme
• 3 sprigs Parsley
• Salt (to taste)
• Pepper (to taste)
• 1 Bay Leaf
• 2 medium Leeks, white and green (thinly sliced)
• ½ cup Pearl Barley
• ½ cup Pitted & Dried Prunes (cut in half)
• 2 cups Low-Fat Milk

• Take a stock pot and add chicken breasts and thighs, chicken broth, carrots, celery, onion, thyme, parsley and bay leaf to it, along with water. Bring it to boil.
• When boiled, reduce heat, cover and let it cook on simmer flame, for about 25 minutes, or until chicken is tender. Skim fat from it, as chicken cooks.
• Remove chicken and allow it cool.
• Removing the bones, cut the meat into bite-size pieces. Discard bones, bay leaf and parsley.
• Add chicken, along with salt, pepper, leeks, pearl barley and prunes to a pot. Cover and simmer gently until barley is tender, about 15 to 20 minutes.
• Stir in milk, heat and serve hot.