Chicken and Leek Soup
This recipe, based on Scottish cuisine, is a wonderful hearty and flavoursome soup. Big chunks of chicken in a rich leek broth.
Ingredients
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
Directions
Preparation:30min ›
Cook:4hours ›
Ready in:4hours30min
- 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.
- Remove chicken, giblets and bay leaves from the saucepan. Skim fat from the surface of the stock.
- Add rice, white part of the leeks, salt and pepper to the stock. Simmer vigorously for 15 minutes until rice is tender.
- 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 and Ratings
Global Ratings:
(1)
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)