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 chicken breast halves (4 oz. each)
- 5-6 whole black pepper corns
- 2 whole leeks thinly sliced
- 2 stalks celery from heart with leaves on
- 1 tbsp chicken bouillon granules or vegeta stock powder
- 3-4 cups water
- 1 carton chicken stock or home made chicken stock
- 2-3 tbsp uncooked basmati rice (optional)
Instructions
- Gather all ingredients before starting recipe.
- Cut each thigh into 4-6 pieces and place in a deep soup pot, add pepper corns, celery, chicken bullion and chicken stock (if using).
- Bring mixture to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the chicken pieces are done.
- Bring broth and chicken pieces back to a simmer, add 2-3 teaspoons full of basmati rice,
- 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. 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
