Easy Cock-a-Leekie Soup [Video]
This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort.
Servings: 8
Ingredients
- 1 x 3lb 5oz (1.5kg) ready-to-cook chicken
- 8¾ cups (2litres) chicken stock or water
- 3 bay leaves
- 4 leeks halved lengthways, thinly shredded
- 2 carrots peeled, halved lengthways, thinly sliced
- 2 sticks celery halved lengthways, sliced
- 12 ready-to-eat dried prunes shredded
- salt and freshly ground black pepper
Instructions
- Place the chicken in a large saucepan so it fits snugly, and add the stock; you need enough to cover the chicken.
- Add the bay leaves and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly.
- Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage).
- Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.
- Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs.
I cooked this. yesterday, and it came out great. Delicious, with a deep broth.
I had to use a larger chicken than specified, and thus needed to add some water (with Better Than Bouillon chicken-flavored) to ensure the chicken was covered, and also boiled the chicken for 1 1/2 hours to compensate for the larger size. When I took it out of the pot, the chicken was falling off the bone.