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