In days past, this soup involved the slow simmering of a whole chicken, but today it is prepared with less time and effort. Good with warm crusty bread.
Preparation Time10 min
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Taste and TextureSavory
Type of DishHot Soup
- 1 lb (450g) skinless chicken breasts and/or thighs
- 1 quart (1 liter) chicken stock
- 2 bay leaves
- 1/3 cup long grain rice
- 2 leeks, white and pale green parts only, cleaned and thinly sliced
- 2 carrots, shredded
- Pinch of ground cloves
- Salt and freshly ground pepper
- 1 tbsp chopped parsley
Combine the chicken, stock, and bay leaves in a large saucepan and bring to a boil over high heat, skimming off any foam. Reduce the heat to medium-low and cover. Simmer, skimming occasionally, for 30 minutes.
Add the rice, leeks, carrots, and cloves, and season with salt and pepper. Return to a boil over high heat, then reduce the heat to medium-low, and cover again. Simmer about 30 minutes more, until the chicken shows no sign of pink at the bone.
Discard the bay leaves. Transfer the chicken to a carving board, cool, remove the meat from the bones, chop it into bite-size pieces, and return it to the soup.
Ladle the soup into bowls and sprinkle with parsley. Serve hot.
Traditional Cock-a-Leekie Soup: Traditionally, pitted prunes were included in this soup, and they add a delicious sweetness. Add a few with the vegetables in step 2. You can also make the soup with turkey instead of chicken, and add other vegetables such as peas, grated turnips, or potatoes.
Nutritional Benefits: Low fat
Freezing Information: Freeze for up to 3 months.
2008 Dorling Kindersley