Cock-a-leekie Soup
Gather the ingredients.
Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water.
Cover the pan with a tight-fitting lid and simmer gently for 1 hour, or until the chicken is falling off the bone.
Take the pan off the heat and remove the chicken. Place the bird on a dish or large plate and reserve, covered, until it is cool. If you need to refrigerate the chicken at this stage, wait until it has cooled off completely.
Strain the broth into a clean pan large enough to hold the remaining ingredients.
Add the rice to the stock and cover with a tight-fitting lid. Cook for 10 minutes.
After 10 minutes, add the sliced carrots and the rest of the chopped leeks. Continue cooking for 20 more minutes, uncovered.
Taste for the strength of flavor in the broth and, if necessary, reduce the liquid even further to increase it until it has reached your desired flavor.
Once you have reached the intensity of flavor you prefer, season the broth with salt and pepper. Chop some of the reserved chicken into pieces, place it into hot bowls, and pour over the broth and vegetables. The soup is traditionally served with big chunks of vegetables and chicken. If using, add chopped parsley on top of each bowl.
Ingredients
Directions
Gather the ingredients.
Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water.
Cover the pan with a tight-fitting lid and simmer gently for 1 hour, or until the chicken is falling off the bone.
Take the pan off the heat and remove the chicken. Place the bird on a dish or large plate and reserve, covered, until it is cool. If you need to refrigerate the chicken at this stage, wait until it has cooled off completely.
Strain the broth into a clean pan large enough to hold the remaining ingredients.
Add the rice to the stock and cover with a tight-fitting lid. Cook for 10 minutes.
After 10 minutes, add the sliced carrots and the rest of the chopped leeks. Continue cooking for 20 more minutes, uncovered.
Taste for the strength of flavor in the broth and, if necessary, reduce the liquid even further to increase it until it has reached your desired flavor.
Once you have reached the intensity of flavor you prefer, season the broth with salt and pepper. Chop some of the reserved chicken into pieces, place it into hot bowls, and pour over the broth and vegetables. The soup is traditionally served with big chunks of vegetables and chicken. If using, add chopped parsley on top of each bowl.