Cock-a-Leekie

Name: Cock-a-Leekie
Cook time: 105 min
Total time: 105 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 Whole Chickens, about 1.5 kg; 2.5 l Water, cold, or unsalted chicken stock; 6 large Leeks, cleaned and sliced (white and light green parts); 75g White Rice, rinsed (about 1/2 cup); 10 Prunes, pitted, halved; 1 Bay Leaves; 6 Black Peppercorns; 2 sprigs of Thyme, fresh (or 1 tsp dried); 4 sprigs of Parsley, optional, tied; 2 tsp Fine Sea Salt, or to taste; 2 tbsp Parsley, fresh, finely chopped; Some Pepper (Black), freshly ground, to taste

Cock-a-Leekie is a comforting Scottish chicken and leek soup with a gentle, savory broth brightened by fresh herbs and dotted with sweet prunes. Hearty yet light, the silken broth and tender shredded chicken make it perfect for a cozy weeknight or a restorative meal. A sprinkle of parsley at the end lends a fresh finish.

Cock-a-Leekie is a comforting Scottish chicken and leek soup with a gentle, savory broth brightened by fresh herbs and dotted with... Show more

Traditional British Recipe

Health Grade

B · Healthy

Time

1 hr40 min

Price

0,57 €

Calories

330 kcal

low calorie

one pot

gluten free

high protein

Method

Prep the ingredients

Trim the roots and any dark green tops from the Leeks, split them lengthwise, rinse away any grit, and slice the white and light green parts. Rinse the White Rice in a sieve until the water runs mostly clear, halve the Prunes, and, if you’re using it, tie the Parsley sprigs into a small bundle.

Simmer the chicken

Set the Whole Chicken in a large soup pot and add the Water (cold, or unsalted chicken stock), the leeks, Bay Leaf, Black Peppercorns, Thyme, the tied parsley bundle, and the Fine Sea Salt. Bring everything to a boil, skim off any foam, then lower the heat to a very gentle simmer and cook for 60 minutes.

Shred the chicken

Lift the chicken out onto a board and let it cool just enough to handle. Pull off the skin and bones, then shred or chop the meat into bite-size pieces.

Cook the rice

Bring the broth back to a steady simmer, stir in the rice, and cook for 15 minutes until the grains are tender and the soup has taken on a light, comforting thickness. Stir once or twice so the rice doesn’t settle and stick to the bottom.

Add prunes and chicken

Stir the chicken back into the pot with the prunes and simmer for 10 minutes more, just until the meat is hot and the prunes are plump. Taste and adjust with more salt and freshly ground Pepper if needed.