Classic Cock-a-Leekie Soup

    Classic Cock-a-Leekie Soup

    53saves
    4hr30min


    22 people made this

    About this recipe: A plain and simple recipe for Cock-a-Leekie, the classic Scottish soup - slow-cooked, wholesome and easy to make. For a twist on this recipe, you could use barley instead of rice.

    liz London, England, UK

    Ingredients
    Serves: 8 

    • 1 whole chicken with giblets
    • 2 bay leaves
    • 500g leeks, chopped, white and green parts separated
    • 2.5L water
    • 30g rice
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Place the chicken, bay leaves, the green parts of the leeks and water in a large stock pot. Bring to the boil, then reduce heat to a simmer. Simmer gently, covered, for 3 to 4 hours.
    2. Remove chicken, giblets and bay leaves from the pot. Skim fat from the surface of the stock.
    3. Add rice, white part of the leeks, salt and pepper to the stock. Simmer vigorously for 15 minutes, until rice is tender.
    4. Meanwhile, shred desired amount of chicken meat and add to the pot. Reserve any remaining chicken for another use. Simmer a further 5 minutes to ensure the chicken is warmed through before serving.

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    Reviews (1)

    1

    Followed this recipe as set out- except my chicken had been cleaned and didn't include giblets- and loved it. Very easy dish to make that tastes great. Next time I would like to include giblets as I think they'd add a gamey flavour, and maybe replace the rice with the more traditional barley, but it was pretty good as it was. I was even able to save the chicken breast meat for a pasta dish that I made the next day. Edit: Next time I made this I replaced the 30g of rice with 200g of pearl barley. The barley was quite evident in the soup and it was more like the cock-a-leekie I remember from the past. In future I'll probably use approximately 150g of pearl barley when making this. Adding 30g of rice is barely noticeable. - 08 Sep 2015

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