About this recipe:Cock-a-leekie soup is a filling winter soup made with barley, chicken and lots of leeks. My version adds a pinch of cloves which I feel lifts the flavour. Serve with plenty of crusty bread.
1 (1.5kg) whole chicken
1/2 onion, chopped
2 large carrots, chopped
2 sticks celery, chopped
6 leeks, cut into 2cm slices
125g pearl barley
1 teaspoon celery seed
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Bring water to the boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot and cool; discard skin, pull meat from bones and put bones back into water for stock. Add onion, carrots and celery to water and boil, about 1 hour.
Soak leeks in a bowl of water, about 10 minutes; drain.
Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt and black pepper to stock; simmer until barley is tender and flavours have blended, about 1 hour.