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5 ingredient traditional Scottish Cock-a-Leekie Soup
A traditional Scottish recipe for a super healthy and light chicken soup
Ingredients
- 2 chicken thighs or 1 full leg portion
- 1 medium leek
- 600 ml water
- 10 black peppercorns
- 6 prunes
- 1 tbsp 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 600ml/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 (press with wooden spoon) 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.
Video
Notes
gluten free
Healthy and packed with flavour this is a traditional Scottish recipe.
This cock-a-leekie soup will keep for 3-4 days in the fridge or can be frozen for up to 6 months
Nutrition
Calories: 349kcalCarbohydrates: 26gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 113mgPotassium: 549mgFiber: 3gSugar: 13gVitamin A: 1235IUVitamin C: 8mgCalcium: 62mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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