Chicken and Leek Soup

    Chicken and Leek Soup


    Be the first to make this!

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

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate