Go Back
–+ servings
Cock-A-Leekie Soup Photo

Cock-A-Leekie Soup Recipe

Janette Fuschi
Cock-A-Leekie Soup goes all the way back to the 16th century. A great weeknight meal that makes a great lunch the next day!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Cuisine British
Servings 6
Calories 895 kcal

Ingredients
  

  • 1 4 pound Whole Chicken
  • 1 large Onion cut into quarters
  • 4 large Carrot cut into large chunks
  • 2 Parsnip cut into large chunks
  • 5 stalks Celery
  • 2 Bay Leaf
  • 2 3/4 teaspoons Salt divided
  • 1 pound Leek washed well and chopped
  • 4 ounces Prunes pitted and chopped small
  • 1/2 cup Long Grain Rice cooked
  • 1/2 teaspoon Black Pepper to taste

Instructions
 

  • To a large saucepan add the chicken, onions, carrots, parsnip celery, bay leaves and salt.
  • Cover with water (about 10 cups) and bring to a simmer for 1 hour.
  • Turn off the heat and remove the chicken and allow to cool.
  • Strain the carrots and cut into bite-size pieces, set aside.
  • Strain the stock and reserve. Set the celery and parsnip aside for future use. Discard the bay leaves.
  • Skim off any fat from the stock and add the stock back to the pan.
  • When the chicken is cool enough to handle, shred the chicken and add to the stock along with the leeks, prunes, carrots, rice, salt and pepper.
  • Bring to a simmer and cook for 30 minutes. Taste for seasoning.

Nutrition

Calories: 895kcalCarbohydrates: 40gProtein: 84gFat: 41gSaturated Fat: 11gSodium: 1396mgFiber: 5gSugar: 13g
Keyword British, Carrots, Chicken, Dinners, Easy Dinners, Lunches, Parsnips, Rice, Simmered, Soups
Tried this recipe?Let us know how it was!