Chicken And Leek Soup - aka Cock-a-Leekie Soup
User Reviews
4.5
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
8
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Course
Main Course
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Cuisine
Scottish
Chicken And Leek Soup - aka Cock-a-Leekie Soup
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A classic Scottish soup, is simply a chicken and leek soup, made richer by being simmered in chicken broth.
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Ingredients
- 2 tbsp olive oil
- 8 chicken thighs large
- 4 celery sliced, sticks
- 4 carrot peeled and cut into half moons
- 6 pieces Bacon diced, smoky
- 2 bay leaf
- 2 L (8 cups) chicken broth warm
- 2 leek sliced into thick rings
- 12 prunes quartered
- 50 g (1.7oz) basmati rice
- salt
- black pepper ground
Instructions
- Heat the oil in a sauce pan and brown the chicken thigh for 2-3 mins on each side. Remove the chicken and set aside.
- Then add in the celery, carrots, bacon and bay leaves and fry for 3 mins.
- Drain any extra oil before quickly add in the warm stock making sure to scrape the bottom of the pan.
- Return the chicken to the pan, bring to the boil, then simmer for about 45-50 mins until the chicken is cooked through, making sure to skim the soup as necessary.
- Discard the bay eaves, remove the chicken and vegetables and set them aside in a warm place.
- Add the leeks, prunes and rice, bring to the boil and simmer for about 15 mins until the rice is cooked through.
- Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup.
- Adjust the seasoning and warm through before serving with some crusty bread.
- Serves 8 as a starter.
Notes
- Gluten-free.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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