Cock-a-Leekie Soup (Chicken and Leek Soup)

Heather Jones

My father is Scottish, and this is a traditional Scottish dish, but I did not learn this from him. I pretty much made this up myself. It is a warm, comforting bowl of chicken soup (or stew, if you prefer it thicker) that's great on cold winter days. Since it uses barley instead of noodles or rice, it freezes and reheats well (but you might want to add a bit of water if it gets too thick for your tastes) because the barley doesn't get mushy, even when it has absorbed more of the stock. That is, if it ever makes it to the freezer. My family loves it so much that neither of the two batches I've made so far this season have lasted more than two days in the refrigerator!

Soups are so forgiving. You can "cheat" and use store-bought stock, or stock from a dehydrated stock cube (or jar) -- the cream is helpful in this case to give the soup a thicker mouth feel, since those are generally lacking in gelatin. You can use the last bits of a rotisserie chicken you bought at the store. Whatever vegetables you like, or sound good together, can go in the pot; the only consideration you may need to make is the cooking time for specific vegetables and the texture you're looking for, since root veg often can cook much longer than, say, broccoli, before losing all shape and being just mush. (There's nothing wrong with mush, if you like that -- a nice blended soup is great, too!)

And if you find you like this general method, you can use it for other meats too! Bones and bits from your Christmas ham, beef bones from your standing rib roast, with ground beef in your soup if there's not much actual meat left.

I wrote this up here: https://www.copymethat.com/r/6GjOHbTJw/cock-a-leekie-soup/

Captions

[00:00]: [Music]
[00:05]: hello and welcome to cooking the books
[00:07]: with heather
[00:08]: on this episode we are once again not
[00:10]: cooking from a cookbook and in fact this
[00:12]: is
[00:12]: a recipe that i kind of made up all by
[00:15]: myself and i'm going to be
[00:16]: really it's going to be really difficult
[00:17]: for me because i never measure anything
[00:22]: but i make this a few times a year for
[00:24]: my family and they really love it
[00:26]: and so i thought i would go ahead and
[00:28]: make it for you guys
[00:30]: we are making kakaliki it is a
[00:33]: chicken and leek soup uh it is a
[00:36]: standard
[00:38]: it is like a traditional scottish or
[00:40]: british
[00:41]: dish my father is scottish but i did not
[00:44]: learn this from him
[00:47]: i just i looked at some recipes online
[00:49]: and
[00:50]: i kind of put together what we like and
[00:53]: this is what i came up with and
[00:57]: so i'm gonna share it with you guys i am
[00:60]: starting with
[01:01]: chicken leg quarters it's four
[01:03]: relatively large chicken leg quarters
[01:05]: it's about four pounds you can use a
[01:08]: whole
[01:08]: stewing chicken if you want whatever you
[01:11]: have is fine i'm gonna start
[01:14]: by making the stock and cooking the
[01:16]: chicken
[01:17]: um so this is sort of an all day you
[01:20]: know start this is about lunch time
[01:22]: i'm starting to make it we're gonna have
[01:23]: it for dinner but so we're going to be
[01:26]: starting to make a chicken stock
[01:28]: and i've got a little bit of olive oil i
[01:31]: didn't measure it probably about a
[01:32]: tablespoon
[01:33]: um in this large stock pot
[01:37]: and i'm going to
[01:42]: i'm going to just brown my chicken leg
[01:43]: quarters
[01:46]: and now it's sizzling it's going to be
[01:47]: really loud um to get some color on them
[01:50]: i'm not trying to cook them i'm just
[01:51]: trying to brown them it's on medium-high
[01:53]: heat it's going to take
[01:57]: like two batches just because they're
[02:07]: large
[02:21]: so
[02:35]: um
[02:45]: okay it took me about 10 minutes to
[02:48]: brown
[02:48]: those a little bit on all sides around
[02:51]: my chicken pieces
[02:52]: and now i'm gonna throw in i've just
[02:54]: roughly chopped some
[02:56]: one onion one pretty large carrot and
[02:60]: two pretty small i think it was celery
[03:02]: heart stalks of celery heart
[03:04]: um i usually do one larger stalk just
[03:07]: sort of
[03:07]: um get sort of a base flavor here
[03:12]: i also have two or
[03:15]: three yeah i don't know two or three
[03:18]: cloves of garlic i didn't bother
[03:20]: taking the skin off of them i'm gonna
[03:21]: put these in here and let them toast a
[03:23]: little bit but it's not really important
[03:25]: that you do this i just do it sometimes
[03:30]: so i just got a little bit of color on
[03:32]: it a couple minutes in the pan
[03:34]: and i'm gonna put the chicken on top of
[03:36]: the vegetables
[03:38]: and cover it with water
[03:51]: put any juices that accumulate on the
[03:53]: the plate
[03:54]: back in because why not and
[03:58]: i'm going to put i usually put about
[03:59]: three quarts of water this is an eight
[04:01]: quart stock pot and that should cover it
[04:03]: and be plenty for our soup flavor
[04:06]: so i'm gonna turn this back on try to
[04:09]: make it not so
[04:10]: loud i'm gonna turn this back on and
[04:12]: we're going to cover it with water and
[04:13]: bring it to a boil okay
[04:15]: that was in fact three quarts of water
[04:17]: um
[04:18]: pretty much covers my chicken and the
[04:20]: vegetables
[04:21]: and i'm going to add some
[04:25]: aromatics some non-vegetable ingredients
[04:27]: no i think they call the whatever
[04:29]: i'm going to add some herbs and stuff
[04:31]: just to give it a little more flavor
[04:33]: i had some thyme that's about to
[04:36]: not be worth anything anymore so i
[04:39]: picked some off
[04:40]: i don't always add that if you have it
[04:43]: add it if you don't it will still be
[04:44]: delicious
[04:45]: i have a bay leaf
[04:49]: i don't know that it adds any flavor
[04:50]: maybe i'll do an experiment to see if i
[04:52]: can actually taste
[04:54]: if bay leaf adds any flavor to the 2
[04:57]: water i don't know it's probably been
[04:59]: done before i'll look it up
[05:01]: and a few peppercorns i think i have
[05:05]: six here just whole peppercorns um
[05:08]: you'll notice i didn't
[05:09]: salt this i will salt it later
[05:13]: but it's not necessary to salt it now
[05:15]: and if you're ever going to use your
[05:16]: stock for something else like a pan
[05:17]: sauce
[05:18]: you want to have that unsalted because
[05:20]: you'll probably concentrate it and if
[05:22]: you concentrate the salt then it can be
[05:24]: too salty very easily
[05:26]: so generally when you make stock you
[05:27]: don't put salt in it
[05:30]: for soup in this case where i'm probably
[05:32]: going to use all this it would be okay
[05:34]: i just don't do it at this at this stage
[05:37]: so we're going to bring this to a boil
[05:39]: we're going to cover it and we're going
[05:41]: to turn it down to a simmer and we're
[05:43]: going to simmer this
[05:44]: for about an hour i want the chicken to
[05:46]: be sort of
[05:47]: um cooked through and a little bit fall
[05:49]: apart so i can pull it apart
[05:51]: um but my stock won't be done at that
[05:54]: point but the chicken will
[05:56]: so we'll be back in about an hour to let
[05:58]: you know what we do next
[06:00]: so my chicken and stock have been
[06:02]: simmering for about an
[06:04]: hour and i was going to show you what
[06:08]: [Laughter]
[06:12]: let me show you what i'm looking for to
[06:13]: know that it is done to the point that i
[06:15]: want it to be at this point
[06:17]: basically if you see here i'm gonna pull
[06:20]: out just my chicken
[06:22]: and yeah we want it to be falling apart
[06:25]: like that
[06:26]: um so that we can shred it up
[06:30]: nicely for our soup
[06:33]: later i'm going to pull out all of the
[06:36]: chicken
[06:38]: and we're going to let it cool for 15
[06:41]: minutes or so
[06:42]: we're going to leave everything else
[06:45]: simmering away
[06:46]: in our broth and try to
[06:49]: spread this out as hot try to spread it
[06:52]: out as much as you can
[06:53]: on your plate uh or whatever you use
[06:56]: to hold it while you
[07:01]: um while you let it cool just so it'll
[07:04]: cool faster
[07:06]: so
[07:10]: okay so right now we have our stock
[07:13]: simmering
[07:14]: we have our chicken out and we're gonna
[07:16]: let it sit for 15 minutes and i'll show
[07:18]: you what we do then
[07:19]: my chicken has been out of the stock for
[07:22]: about
[07:23]: 15 minutes and it's still warm it's
[07:26]: still gonna be kind of hot
[07:27]: but i'm ready to pull it now so i'm
[07:30]: gonna just
[07:31]: make a little space over here because
[07:35]: i'm gonna put all of the meat in this
[07:37]: bowl which i'm gonna put in the
[07:39]: refrigerator
[07:39]: to add back to the soup when that's
[07:43]: ready
[07:44]: and i'm gonna put all of the skin and
[07:46]: the bones and anything that i don't
[07:48]: want to eat in the soup is gonna go back
[07:51]: into the pot
[07:53]: for um for the the
[07:56]: stock and it will be delicious sort of
[07:60]: get more nutrients and more gelatin and
[08:02]: all that lovely stuff that is
[08:04]: in stock will come from
[08:08]: all of this piece but we don't want the
[08:09]: meat to cook too long because it could
[08:11]: get kind of dry
[08:13]: now that's one of the reasons why i like
[08:17]: leg quarters for this instead of whole
[08:18]: chickens because
[08:20]: the breast meat if you cook it for too
[08:23]: long
[08:24]: does get can feel dry in your mouth and
[08:27]: and just not be
[08:29]: as tasty plus these are super cheap
[08:32]: i think these are 89 cents a pound so
[08:36]: i'm going to just keep pulling all this
[08:39]: meat off of the bone and separating it
[08:43]: from the pieces that i don't want to eat
[08:45]: and i'll show you what it looks like
[08:49]: when we're done
[08:50]: so i have my hands are really gross
[08:54]: my bones and skin
[08:57]: and cartilage and all of that stuff
[08:59]: that's going to make the stock
[09:00]: even more delicious and thick and rich
[09:04]: are here and i'm going to go slide that
[09:07]: back
[09:07]: into the stock that's been simmering
[09:09]: this whole time with the vegetables in
[09:10]: it
[09:11]: and i'm going to put um all of our meat
[09:13]: here into the refrigerator just so it's
[09:16]: ready when we need it
[09:17]: and let's see i will be back in
[09:22]: two to three hours to finish
[09:25]: this recipe for you and show you what we
[09:27]: have to do
[09:28]: okay so i'm gonna go ahead and cut up my
[09:32]: leeks excuse any
[09:33]: background noise laundry as usual
[09:37]: but i'm going to show you how i
[09:38]: generally cut up leaks unless a recipe
[09:41]: calls for a specific
[09:43]: type of cut i always cut them this way
[09:46]: um so chop off the bottom
[09:51]: and then sort of a quarter
[09:53]: [Applause]
[09:54]: part of it and then
[09:58]: quarter like four inches or so
[10:01]: and then slice them as thick as you want
[10:04]: them
[10:04]: i don't want them too thick in this case
[10:07]: i want them
[10:10]: it's for soup so i want them to be
[10:14]: easily to go easily onto a spoon
[10:17]: and not fall off so then i
[10:20]: put the pieces into a large bowl
[10:24]: and just sort of keep cutting
[10:30]: into pieces and let me show you
[10:41]: as i get to the tougher dark green parts
[10:44]: i take those off
[10:45]: you can use those for stock too i have
[10:48]: in the past
[10:49]: um use those for stock but i
[10:53]: it was something that i cooked a really
[10:55]: long time overnight and it got very
[10:57]: bitter so you have to be very careful
[10:60]: not to cook some of your vegetables too
[11:02]: long
[11:04]: so just keep doing that
[11:08]: and taking off the outer layers and then
[11:13]: trying to get as much of the sort of
[11:16]: light green
[11:17]: areas and when you get up to the end
[11:20]: like you saw i only cut it in half
[11:24]: and i think that is good for that one
[11:25]: and i've got three
[11:27]: large leeks here i'm going to go ahead
[11:29]: and cut them all up i'll
[11:31]: probably use all of them for this recipe
[11:34]: leeks really
[11:34]: cook down a lot um
[11:39]: but they i'll show you
[11:43]: what's going to happen so
[11:47]: when i'm done with this i'm going to
[11:48]: cover it in cold
[11:50]: water and
[11:53]: actually i'll just show you so let me
[11:55]: finish this and then i'll show you what
[11:56]: i do
[11:58]: so this is an awful lot of leaks but
[12:00]: what i'm going to do now
[12:01]: is fill this whole bowl
[12:04]: with cold water so leeks grow
[12:08]: through very sandy soil and so in
[12:11]: between
[12:11]: all the layers often there is sand and
[12:14]: grit
[12:14]: and you don't want to eat that so what i
[12:17]: do is sort of
[12:19]: use my fingers to
[12:22]: massage them about to get them separated
[12:26]: to hopefully have all of the sand
[12:30]: fall to the bottom so um that's why you
[12:34]: need a big bowl
[12:34]: because the leeks will float and you
[12:37]: will
[12:38]: sort of
[12:41]: massage them get them all apart get all
[12:43]: the sand
[12:44]: out between the layers and then i will
[12:47]: sort of scoop them up
[12:49]: using a um like a little strainer
[12:53]: and put them in my pot and when you're
[12:56]: done
[12:57]: all of the grit will be on the bottom so
[13:00]: i don't need these right now so i'm
[13:02]: going to let them sit just out on the
[13:04]: counter
[13:04]: until we are ready and they will be just
[13:07]: fine
[13:08]: so it's probably about an hour or so and
[13:11]: that will give
[13:12]: even more time for the grit to fall to
[13:14]: the bottom
[13:15]: but that's it for the leaks i'm going to
[13:16]: go ahead and
[13:18]: probably get some carrots and some
[13:21]: celery
[13:22]: chopped up in a relatively small pieces
[13:25]: to go
[13:26]: into the soup um because i'll need that
[13:29]: about the same time that i need these
[13:30]: leeks um and those can
[13:33]: sort of sit out and be fine for a while
[13:36]: and just be ready for me when i need
[13:37]: them
[13:37]: i'm not going to show you how i do that
[13:39]: you can cut them up however you like
[13:41]: them in soup i like them relatively
[13:43]: small
[13:44]: um but so we're going to get
[13:47]: all ready and i'm not gonna show you how
[13:49]: to cut up celery and onion celery and
[13:51]: carrots because
[13:53]: like i said do it however you like it
[13:56]: but we'll be back
[13:57]: when we are ready to put it all together
[13:59]: and make soup
[14:01]: i want to eat in an hour and a half
[14:04]: ish at this point so we're going to get
[14:07]: our soup
[14:08]: started so i
[14:13]: have a different pot here um
[14:16]: with about a tablespoon of butter
[14:20]: it's been it's just melted and i've
[14:23]: turned the heat up to
[14:24]: medium my stock
[14:27]: is still hot just sort of simmering on
[14:30]: the back burner
[14:32]: i have just a
[14:36]: measuring cup and i have a good strainer
[14:39]: that fits right inside of it
[14:41]: because i'm going to strain the stock
[14:43]: and put it directly
[14:44]: into here when i'm ready not quite ready
[14:47]: yet but will be soon
[14:50]: i'm going to get my carrots
[14:54]: and my celery started i'm gonna brown
[14:58]: them a little bit get them
[15:00]: cooking in the butter before i add my
[15:03]: leeks so i've cut my carrots
[15:05]: another it's again one carrot into
[15:07]: relatively small pieces that's what i
[15:09]: like for my soup
[15:10]: and the celery's in kind of tiny little
[15:12]: pieces
[15:13]: it's one carrot and two small stalks of
[15:17]: celery i probably would have used just
[15:18]: one
[15:19]: if i had um the regular larger stalks of
[15:23]: celery
[15:24]: so i'm gonna cook this for like i don't
[15:27]: know a few minutes until it starts
[15:28]: getting
[15:29]: [Music]
[15:30]: a little brown um just want to get it
[15:33]: started
[15:34]: it's not really important um
[15:37]: got it take on too much color
[15:41]: but this is what i always do so i'm
[15:43]: gonna turn it up just a little bit
[15:46]: i'm gonna start straining my stock since
[15:48]: i'm gonna need it soon anyway
[15:50]: tip put your uh strainer really close to
[15:54]: your pot and you won't drip quite as
[15:56]: much
[15:58]: now you can de-fat your chicken broth if
[16:01]: you like i have one of those
[16:03]: um strainers that has the spout that
[16:06]: comes or like it's kind of like a
[16:07]: measuring cup it has a spout that comes
[16:09]: up from the bottom which allows the fat
[16:11]: to rise to the top and then you pour out
[16:13]: the stock and leave the fat i'm just not
[16:15]: going to do that today
[16:16]: to me that's one of the benefits of this
[16:18]: soup it's easy and i can just do it and
[16:20]: i don't have to worry about storing
[16:23]: a bunch of stock in my refrigerator and
[16:27]: cooling it and all of that just get it
[16:30]: all done in one day
[16:32]: this is chicken chicken bones and all
[16:35]: this stuff
[16:36]: in your trash will start to stink the
[16:39]: next day
[16:41]: the way i discard this i usually put it
[16:44]: into like a plastic grocery bag with
[16:46]: some paper towels on the bottom just so
[16:48]: it doesn't leak
[16:50]: and then tie that up and that contains
[16:52]: the smell so your trash doesn't smell
[16:54]: as much the next day
[16:57]: because it will
[17:02]: so i'm gonna go get that ready while
[17:05]: this
[17:05]: cooks just a little bit more these have
[17:08]: started to cook
[17:09]: they don't have to be really well cooked
[17:13]: i'm gonna start putting my leeks in here
[17:16]: i you'll notice i didn't add any other
[17:17]: onions because leeks are an
[17:19]: onion in the onion family and you don't
[17:21]: really need any other
[17:23]: onions in it this is a lot of leeks so
[17:25]: i've got this
[17:26]: um i don't know what it's called but
[17:30]: it's sort of a little
[17:31]: handheld strainer if you have like a
[17:34]: spider i think they call it it's
[17:37]: something
[17:37]: a metal one that people use in walks i
[17:40]: think
[17:41]: to or when you deep fry things to pull
[17:45]: things out
[17:45]: that would work a regular um
[17:49]: slotted spoon would work as well but
[17:51]: this sort of lets all the water flow
[17:53]: through
[17:54]: but it doesn't matter you can put you
[17:56]: don't have to drain it very well and i
[17:58]: don't dry it
[17:59]: at this point
[18:08]: just put my leaks in here
[18:12]: turn my heat up a little bit just
[18:14]: because these are
[18:15]: cold and wet and i just want to sort of
[18:17]: get them cooking a little bit before i
[18:19]: add
[18:21]: stock i'm going to use all of them
[18:24]: if i didn't use all of them i would
[18:26]: strain them out just like this onto
[18:28]: paper towels
[18:29]: and wrap those paper towels up sort of
[18:31]: like a bundle put it in
[18:33]: a plastic bag and it will keep in the
[18:35]: fridge for quite a while
[18:37]: so you'll you can see i don't know if
[18:39]: you guys can very well
[18:41]: but um you can see some dirt floating
[18:43]: and are
[18:44]: stuck on the bottom and the water is
[18:46]: sort of discolored from where it's been
[18:47]: washed
[18:48]: if your leeks are really dirty um you'll
[18:51]: see a lot of dirt in the bottom of this
[18:52]: but
[18:53]: these aren't too bad this stage i'm
[18:55]: going to add some salt
[18:56]: and i think i'm going to add
[18:59]: about a tablespoon of this kosher salt
[19:03]: because it's a lot of soup it's a lot of
[19:05]: vegetables it's a lot of chicken and
[19:07]: there's been
[19:08]: no other salt here so
[19:11]: um i can always add more i can't add
[19:14]: less
[19:15]: but i don't think that'll be too much
[19:17]: just
[19:19]: truthfully so these are starting to look
[19:22]: a little bit wilted and that's plenty
[19:24]: for me right now so i'm gonna start
[19:25]: adding
[19:26]: my chicken stock
[19:32]: so i used all of that and it was um
[19:35]: about three quarts probably a little bit
[19:37]: less of
[19:38]: chicken broth so yes you could
[19:42]: take leftover chicken pull apart a
[19:44]: roasted chicken you get at the grocery
[19:46]: store use
[19:47]: um you know a container of chicken broth
[19:50]: or chicken bouillon or chicken soup base
[19:55]: and add all the veggies and that would
[19:56]: be just fine too as a shortcut
[19:59]: but when i am doing this usually i'm
[20:01]: going to be here for a while and it's
[20:03]: not a bad idea
[20:05]: you know it doesn't seem like a lot of
[20:07]: work to me it is sort of
[20:09]: throughout the day and just sort of
[20:11]: letting things simmer but because i
[20:12]: don't have to strain the stock and put
[20:14]: it in the refrigerator that part
[20:16]: cool it down that part is the part that
[20:18]: seems like a lot of work to me
[20:20]: anyway so we have our veggies
[20:25]: our chicken stock in here and we're
[20:26]: going to add
[20:28]: about one cup of pearled barley
[20:31]: um you can find that either in
[20:35]: your rice and sort of grain section or
[20:38]: maybe
[20:38]: in the bean section of your grocery
[20:40]: store i've been having a little bit of a
[20:42]: difficult time
[20:43]: finding it lately um just because my
[20:46]: grocery stores have been out i don't
[20:48]: know if that's
[20:49]: just something going around right now or
[20:51]: what but
[20:53]: i'm going to bring this to a boil turn
[20:56]: it down and simmer it
[20:58]: for about
[21:01]: 45 minutes and then we will
[21:05]: add the last two things into the soup
[21:08]: and give it a taste
[21:09]: for salt content at that point so
[21:13]: we'll be back in about 45 minutes
[21:15]: everything's been simmering now for
[21:17]: about 45 minutes
[21:19]: and so we can eat about 15 minutes
[21:22]: um because we have a few more things two
[21:24]: more things to add here
[21:26]: so you see the barley has plumped up
[21:28]: it's we like a thick soup
[21:30]: not a super thin soup so that's why i
[21:33]: used
[21:34]: a lot of leeks and a pretty good amount
[21:37]: of barley so
[21:39]: um one thing that i like
[21:42]: that is not standard
[21:46]: i like some heavy cream uh so this is
[21:48]: about a half a cup of heavy cream it
[21:49]: makes it sort of a creamy soup
[21:51]: um i just i really like it
[21:54]: in there so
[21:58]: you see it turns the soup just a little
[22:00]: bit creamier
[22:01]: now normally i do not measure
[22:04]: but i measure for you guys so that you
[22:06]: may actually be able to reproduce this
[22:08]: recipe
[22:11]: um so we have that
[22:13]: oh yeah i did taste it for
[22:17]: salt content and even though i added
[22:20]: about another half a tablespoon
[22:21]: before after i tasted a little bit i'm
[22:24]: gonna add another half tablespoon now
[22:25]: because it's
[22:26]: it's not salty enough quite yet
[22:30]: so that was two tablespoons for my salt
[22:32]: which does
[22:33]: tend to be um
[22:36]: a little bit less dense than some salt
[22:38]: certainly for table salt you would not
[22:40]: need two tablespoons
[22:43]: and i would start on the light side and
[22:45]: taste
[22:46]: as you go but for this this is diamond
[22:49]: crystal kosher salt
[22:51]: two tablespoons is what i'm at right now
[22:55]: and all i've got to do right now is my
[22:58]: chicken is still
[22:59]: it's cold now because it's been in the
[22:60]: refrigerator and i'm just going to pull
[23:01]: it
[23:02]: into kind of bite-sized pieces and drop
[23:04]: it in and i
[23:05]: am going to use all of this chicken
[23:09]: we like like i said a thick more like a
[23:12]: stew than a soup
[23:15]: so that's all i'm going to do i'm going
[23:18]: to put this in here
[23:19]: and i'm going to simmer it for another
[23:21]: 15 minutes or so the chicken is fully
[23:23]: cooked
[23:25]: and everything just needs time to heat
[23:27]: up and come together
[23:28]: and we will be ready to eat we'll let
[23:30]: you know how it turns out
[23:40]: on this episode of cooking the books
[23:41]: with heather you watched me make
[23:43]: my own recipe uh cockaliki or
[23:46]: chicken and leek soup um i now i don't
[23:49]: claim that this is
[23:51]: at all authentic but it is delicious um
[23:54]: and i find it to be pretty easy can you
[23:57]: simplify it
[23:58]: of course you can you could use um just
[24:01]: chicken that you have left over like
[24:03]: from a roast chicken
[24:04]: you could use um a can
[24:08]: or a box of chicken stock
[24:12]: and that will all be fine the important
[24:15]: bits
[24:15]: in this soup for me is
[24:18]: the um the barley we really like barley
[24:22]: in
[24:22]: soup mostly because it does not get
[24:26]: very mushy rice will often get very
[24:28]: mushy
[24:29]: um pasta will get mushy so the longer it
[24:33]: kind of sits
[24:34]: in the soup it'll just be a little bit
[24:37]: not as good barley doesn't do that in my
[24:41]: experience
[24:41]: as long as we've had it it's never
[24:43]: gotten mushy
[24:45]: and the leeks the leeks are very
[24:47]: important um i like to put a lot of
[24:49]: leeks
[24:49]: you don't have to chicken you can go
[24:52]: heavy on the chicken you can go light on
[24:54]: the chicken
[24:55]: we like ours a little bit thicker kind
[24:57]: of more like a stew
[24:59]: or you can have it a lot more like a
[25:02]: soup and have more
[25:03]: stock in it to to less ingredients
[25:07]: um very much
[25:11]: adaptable to the way you like it but
[25:14]: as i showed showed it to you that's the
[25:16]: way we like it um
[25:18]: i use the sort of making a homemade
[25:20]: stock
[25:21]: uh that same way where i throw the bones
[25:25]: and or some meat in a pot
[25:27]: and with some vegetables let it cook for
[25:30]: a bit until the meat is done
[25:32]: and then or easily pulled off of the
[25:34]: bones
[25:35]: and then i do that throw the bones back
[25:37]: in and let it sit for a while i did that
[25:39]: just today
[25:39]: with a leftover ham a ham bone
[25:43]: to make some some soup with that
[25:46]: very easy to you know work with what you
[25:50]: have
[25:50]: on hand and that's the way i cook at
[25:52]: home
[25:53]: so if you enjoyed watching me make this
[25:56]: please give me
[25:57]: a thumbs up subscribe to this channel
[26:00]: and come back and watch me make
[26:01]: something else
[26:02]: next week