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Cock-a-Leekie Soup
Easy traditional recipe for Cock-a-Leekie Soup, a classic Scottish soup, often served on Burns Night but just as popular throughout winter.
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Course:
Main Course
Cuisine:
British
Keyword:
chicken, soup
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
30
minutes
minutes
Total Time:
2
hours
hours
40
minutes
minutes
Servings:
6
Calories:
335
kcal
Author:
Azlin Bloor
Ingredients
▢
1
whole chicken
about 1.5kg (3.3lb) OR chicken portions on the bone, same weight
▢
2
leeks
sliced into 2cm/1in rings
▢
2
large carrots
chopped into 1cm/half an in rings
▢
1
bay leaf
▢
1
sprig thyme
▢
10
black black peppercorns
▢
1
tsp
salt
▢
5
stoned prunes
sliced into thin slithers
▢
30
g
basmati rice
rinsed
▢
freshly ground black pepper
▢
1
Tbsp
salted butter
*Optional Garnish*
▢
couple of sprigs of fresh parsley OR coriander
finely chopped
Metric
US
Instructions
Place the chicken in a saucepan large enough to hold the chicken and cover it with cold water.
Add the vegetables, herbs and peppercorns and bring to boil on high heat.
Lower heat and simmer for about 2 hours, skimming off any scum as necessary.
At the end of the two hours, lift the chicken out and set aside on a plate and keep warm.
Add the rice and prunes and cook for 30 minutes.
Pull the chicken into strips and off the bone and add back to the soup to warm through, a couple of minutes at simmer should do.
Take off heat and stir in the tbsp of butter.
Serve hot with lots of crusty bread, sprinkled with your chosen herb, if using.
Notes
If you are using chicken portions, cook for only about 1 - 1 ½ hours.
Nutrition
Serving:
4
|
Calories:
335
kcal
|
Carbohydrates:
10
g
|
Protein:
25
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
100
mg
|
Sodium:
513
mg
|
Potassium:
368
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
4137
IU
|
Vitamin C:
7
mg
|
Calcium:
42
mg
|
Iron:
2
mg
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