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Last updated: 20 May 2010

Cock-a-leekie soup

Recipe by: Maggie Pannell  |  Photo by: Reader's Digest
  • (1)
  •   Easy  
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  • Ready in: 1 hour 5 mins
Cock-a-leekie soup
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Added to favourites by 11 cook(s)
  • Prep: 15 mins  |  Cook: 50 mins
  • Serves: 4
A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.

Recipe provided by:

Reader's Digest | Amazing meals

Ingredients

15g butter
1 tbsp vegetable oil
270g chicken quarter
2 leeks, about 350g in total, trimmed
1.2 litres chicken stock
2 tbsp long-grain rice
1 bouquet garni (fresh or dried)
8 stoned, ready-to-eat prunes, chopped
salt and freshly ground black pepper
chopped fresh parsley or thyme to garnish (optional)

Preparation method

1. Melt the butter with the oil in a large non-stick saucepan. Add the chicken to the pan and sauté quickly for 5 minutes until evenly browned all over. Remove the chicken and drain on kitchen paper.
 
2. Cut off the green parts of the leeks and put aside. Cut the white parts in half lengthways, wash thoroughly, then slice crossways. Add the sliced leeks to the pan and fry for 5 minutes until soft.
 
3. Add the stock, rice and bouquet garni and return the chicken to the pan. Season with salt and pepper, then bring to the boil, reduce heat, cover and simmer for 30 minutes or until the chicken is tender.
 
4. Shred the green parts of the leeks, then add to the pan with the prunes. Cover and simmer for a further 10 minutes.
 
5. Take out the bouquet garni, remove the chicken and shred the flesh into bite-sized pieces, discarding the skin and bone. Return the chicken meat to the pan.
 
6. To serve, ladle the soup into warm bowls and scatter with some chopped fresh parsley or thyme, if liked.
 

Copyright

Copyright by The Readers Digest Association, Inc. 2005

COOK SMART

*You can buy dried bouquet garni in convenient sachets but if you have fresh herbs available, make your own for a better flavour. Tie together sprigs of fresh parsley and thyme with a fresh or dried bay leaf and secure with kitchen string to make a little bundle. *You could use leftover roast chicken instead of starting from scratch – just cook the soup for only 20 minutes in step 3. *Some diced carrot and/or turnip could be added as well.
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  • Review: eatfish

    Simple and delicious ( I added extra chicken pieces and left them whole - we each had a piece in our bowl and pulled the meat off ourselves)
    Posted: 09 Mar 2010 Easy
    >

    Comment: allandaniels

    rice in cockie leekie soUP!!!! ARE YOU HAVING A LAUGHT
    Posted: 24 Jan 2010
    >
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Nutrition

  • Calories 315 kcal
  • protein 42 g
  • Fat 12 g
  • Saturated Fat 4 g
  • Carbohydrates 10 g
  • Sugars 4 g
  • Fibre 0.5 g
  • Sodium 0.2 g
 
 
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