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Cock-a-Leekie Soup for Burns Night
A traditional Scottish chicken, leek and rice soup. Often served for Burns Night supper.
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 8
Calories: 173 kcal
Course:
Soup
Cuisine:
British , Scottish
Ingredients
- 64 oz organic chicken with giblets (weight is unimportant)
- 2 tsp sea salt (or Kosher salt)
- 16 oz leeks (organic, sliced into rounds and washed thoroughly)
- 3 Tbsp rice
- 1 tsp better than bouillon (chicken- low sodium, as needed)
- 1 cup prunes (optional)
- 1 tsp black pepper (as needed)
Instructions
- Boil the chicken and giblets in 8 cups (2 liters) of water or more, as needed, with the salt for about 1 ½ hours, skimming as needed.
- Remove the chicken and strain the broth. (Use the chicken for another recipe.) Put back into the pot, add the rice and simmer for about 15 minutes.
- Add the leeks and simmer until the rice and leeks are ready. Check for seasoning and add salt, bouillon and pepper as needed.
Cup of Yum
Notes
- The prunes are optional.
Nutrition Information
Serving
1 bowl
Calories
173kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
6mg
(2%)
Sodium
656mg
(27%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1116IU
(22%)
Vitamin C
7mg
(8%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173
% Daily Value*
| Serving | 1 bowl | |
| Calories | 173kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 656mg | 27% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.