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Cock-a-Leekie Soup

Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes. Perfect for a cold day or a Robbie Burns supper! This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes. A bit of brown sugar substitutes for the prunes.
Serves: 15
Prep Time: 20 min
Cook Time: 60 min

Ingredients

1 tbsp butter
1 tbsp olive oil
3 leek(s), sliced
2 cloves garlic, minced
3 carrot(s), medium, sliced
3 potato(es), with skin, diced
3 cups chicken breast(s), cooked, diced
1/2 cup barley, dry
14 cups low-sodium chicken broth
2 bay leaves
1 tbsp thyme, fresh
or
1 tsp thyme, dried
1/4 tsp black pepper, freshly ground
1 tsp brown sugar
1/2 tsp salt, (optional)
1/2 cup parsley, fresh, chopped, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Heat butter and olive oil over medium-low heat in a deep soup pot.

  2. Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.

  3. Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.

  4. Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.

  5. Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.

  6. To serve garnish with fresh chopped parsley (optional garnish).

Helpful Tip

The soup ingredients can be cut in half to make a smaller batch but note that the soup also freezes well.

Nutrition Info

Per 340 g serving Amount
Calories160
Protein15 g
Fat4 g
Saturated Fat1 g
Carbohydrate17 g
Fibre2 g
Sugar2 g
Cholesterol25 mg
Sodium190 mg
Per 340 g serving % Daily Value
Potassium16
Calcium4
Iron10
Vitamin A4
Vitamin C20
Vitamin B620
Vitamin B1217
Folate10
Zinc9