Chicken and Leek Soup

    4 hours 30 minutes

    This recipe, based on Scottish cuisine, is a wonderful hearty and flavoursome soup. Big chunks of chicken in a rich leek broth.

    1 person made this

    Serves: 8 

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

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Place the chicken, bay leaves, the green parts of the leeks and water in a large saucepan. 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 saucepan. 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 cut desired amount of chicken meat and add to the saucepan. 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 in English (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  (Review from Allrecipes UK & Ireland)