Scottish Cock a Leekie Soup Recipe
Calories 300kcal
Ingredients
- 4 chicken thighs or 2 large legs drumstick and thigh
- 2 large leeks
- 1 carrot
- 1 bay leaf
- salt and white pepper to taste
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- ¾ cup barley or 1 large potato cut in small chunks
Instructions
- Add chicken pieces to a large saucepan with 4 cups of water, the bay leaf, and the thyme.
- Bring to the boil and simmer until cooked through - about 20 minutes.
- Remove the chicken pieces and allow to cool in a bowl until the meat can be taken off the bone.
- Keep the chicken stock in the saucepan.
- Add the barley or potato and 1½ cups of water to a different saucepan and bring to the boil, then lower the heat to a simmer.
- Cut the leeks in rounds and add to the saucepan with the chicken stock.
Photo 4 Leeks and carrot ready to add - Grate the carrot and add to the saucepan.
- As soon as you have done this add in the barley or potatoes from the other saucepan – water and all.
- Add the shredded chicken meat.
- Allow to simmer for a further 10 minutes until barley/potatoes and leeks are tender.
- Add salt and pepper to taste.
- Chop flat leaf parsley or cilantro leaves.
- Serve the soup with a sprinkling of chopped parsley or cilantro.
Notes
You may want to serve with some Dutch oven bread.