I only discovered Cock-a-Leekie soup (chicken and leek soup) last year and fell in love with it immediately. I wanted to recreate it and share the recipe in time for Burns Night.
Burns Night is an annual Scottish celebration honouring the poet Robert Burns and his influence on Scottish culture, including the familiar song “Auld Lang Syne.” While testing versions of Cock-a-Leekie soup I may have listened to that tune more than once.
This classic Scottish soup is essentially chicken simmered with leeks in a rich chicken broth and gently thickened with rice. It’s the kind of warming, filling soup that’s perfect for very cold winter days.
Serve Cock-a-Leekie soup with crusty bread and, if you like, some music on the side. Below is a clear, easy-to-follow version of the recipe so you can make it at home.
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Chicken And Leek Soup – aka Cock-a-Leekie Soup. I love seeing photos when you make one of my recipes.
Chicken And Leek Soup – aka Cock-a-Leekie Soup
10
1 15
1 25
Ingredients
- 2 tbsp olive oil
- 8 large chicken thighs
- 4 sticks celery, sliced
- 4 carrots, peeled and cut into half moons
- 6 pieces smoky bacon, diced
- 2 bay leaves
- 2 L (8 cups) warm chicken broth
- 2 leeks, sliced into thick rings
- 12 prunes, quartered
- 50 g (1.7 oz) basmati rice
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Heat the oil in a saucepan and brown the chicken thighs for 2–3 minutes on each side. Remove the chicken and set aside.
- Add the celery, carrots, bacon and bay leaves to the pan and fry for about 3 minutes.
- If there’s excess oil, drain a little off, then add the warm chicken stock, scraping the bottom of the pan to release any browned bits.
- Return the chicken to the pan, bring to the boil, then reduce to a simmer and cook for about 45–50 minutes until the chicken is cooked through. Skim the surface as needed.
- Discard the bay leaves. Remove the chicken and vegetables and keep them warm while you finish the soup.
- Add the leeks, prunes and rice to the broth, bring back to the boil, then simmer for about 15 minutes until the rice is tender.
- Remove the meat from the chicken bones, discard the bones, shred the chicken and return the meat and the reserved vegetables to the soup.
- Adjust seasoning with salt and freshly ground black pepper. Warm through and serve with crusty bread.
- Serves 8 as a starter.
Notes
