Cock-a-Leekie is an old Scottish chicken soup recipe and as such has many variations. This one is an adaptation. It is quick, and absolutely delicious for a cold and dreary day lunch.
Tip : I recommend using Vegeta stock powder for any chicken based soup. You can also use stock cubes and even the liquid concentrate chicken stock, but I find that Vegeta really enhances the chicken flavor.
Ingredients
- 4 thighs skinless boneless or chicken breast halves (4 oz. each)
- 5-6 whole black pepper corn
- 2 stalks celery from heart with leaves on
- 1 tbsp chicken bouillon granules or Vegeta stock powder
- 2-3 cups water
- 2 whole leeks thinly sliced
- 2-3 tbsp uncooked basmati rice (optional)
Instructions
- Gather all ingredients before starting the recipe.
- Cut 4 thighs skinless boneless into 2-3 pieces and add to a medium sized stock pot with 2 whole leeks thinly sliced, 5-6 whole black pepper corn, 2 stalks celery from heart with leaves on and 1 tbsp chicken bouillon granules or Vegeta stock powder. Add 2-3 cups water or enough to cover the contents by 2 inches.
- Bring mixture to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the chicken pieces are done.
- Wash leeks to make sure that there is no sand remaining between the layers of leeks, then slice into very thin slices (less than 1/4") and add to the simmering broth. Add 2-3 tbsp uncooked basmati rice (optional) and cook for 15-20 minutes or until the rice and leeks are soft and cooked.
Serving
- Ladle into deep soup bowls and serve with 'saltine' crackers
