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Cock-a-Leekie Soup

A traditional Scottish recipe for a super healthy and light chicken soup
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Servings: 2
Author: Karon Grieve

Ingredients

  • 2 chicken thighs
  • 1 medium leek
  • 10 black peppercorns
  • 10 prunes
  • 1 tbsp fresh parsley

Instructions

  • Wash and chop the leek separating the green from the white parts.
  • Cook the chicken and the green of the leek along with the peppercorns in 500ml/1 pint of water.
  • Bring to the boil then lower the temperature and simmer for 30 minutes.
  • Remove pan from heat and set aside for 1 hour to allow flavours to develop.
  • Remove the chicken and pour soup through a sieve and discard leek and peppercorns.
  • Chop the chicken meat and return to the pan along with the soup liquid plus the white of the leek, the prunes and the parsley.
  • Simmer for 10 minutes.
  • You can now remove the prunes and discard them as they have released their flavour.
  • Serve soup with crusty bread or crutons if you wish and season to taste.

Notes

gluten free