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.

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  • Course Soup
  • Cuisine Scottish
  • Keyword Comfort food, Fall-Winter, Flavor, Hearty, Simple
Servings Prep Time Cook Time
6 servings 15 minutes 35 minutes
Passive Time Total Time
10minutes 1 hour
Servings Prep Time Cook Time
6 servings 15 minutes 35 minutes
Passive Time Total Time
10minutes 1 hour
Tips
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.
Degree of Difficulty
Easy
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 tbspn chicken bouillon granules or vegeta stock powder
  • 3-4 cups water
  • 1 carton chicken stock or home made chicken stock
  • 2-3 tbspn uncooked basmati rice (optional)
Servings: servings
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. 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).
  3. Bring mixture to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the chicken pieces are done.
  4. Bring broth and chicken pieces back to a simmer, add 2-3 teaspoons full of basmati rice,
  5. 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
  1. Ladle into deep soup bowls and serve with 'saltine' crackers

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