Best Cock A Leekie Soup Scottish Chicken And Leek Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCK A LEEKIE SOUP



Cock a Leekie Soup image

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Provided by briony

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)



Cock-a-Leekie (Chicken and Leek Soup) image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Provided by Molly53

Categories     Poultry

Time 1h

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; reduce heat.
  • Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  • Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

SCOTTISH COCK-A-LEEKIE SOUP



Scottish Cock-a-Leekie Soup image

It may take a few hours to make this famous Scottish soup but there's really not much to it other than some chopping and simmering. It's one of the world's best chicken soups! Top with freshly ground black pepper and chopped fresh chives.

Provided by Chef John

Categories     Chicken Soup

Time 4h10m

Yield 6

Number Of Ingredients 10

2 ½ pounds leeks
1 (4 pound) whole chicken
1 large bay leaf
3 cloves garlic, halved
4 medium pitted prunes
3 quarts cold water, or more as needed
¼ cup uncooked white rice
1 tablespoon kosher salt, or more to taste
freshly ground black pepper to taste
1 teaspoon fresh thyme leaves

Steps:

  • Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  • Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  • Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  • Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  • Place skin and bones back into the pot and gently simmer for 1 more hour.
  • Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  • Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  • Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

Nutrition Facts : Calories 810.1 calories, Carbohydrate 37 g, Cholesterol 227 mg, Fat 46.2 g, Fiber 4 g, Protein 59.9 g, SaturatedFat 13.1 g, Sodium 1224.8 mg

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)



Cock-a-Leekie Soup (Scottish Chicken and Leek Soup) image

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Provided by Melissa Clark

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
3 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large leeks, cleaned, greens and whites separated
3 medium carrots, peeled (reserve peels), cut into 1/4-inch-thick coins
2 celery stalks, thinly sliced (reserve any leaves)
1 head garlic, halved crosswise
1 bunch parsley, stems and leaves separated
3 to 5 fresh thyme sprigs
1 fresh or dried bay leaf
1 star anise or clove
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
1/2 cup pearl barley
1/2 cup chopped pitted prunes

Steps:

  • Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
  • Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
  • Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
  • While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
  • When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
  • Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
  • Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
  • While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
  • Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

Related Topics