Cock A Leekie Chicken And Leek Soup Recipes

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COCK-A-LEEKIE SOUP



Cock-a-leekie soup image

James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth

Provided by James Martin

Categories     Lunch, Main course

Time 1h45m

Number Of Ingredients 11

1 tbsp vegetable oil
1 medium chicken , jointed into pieces
180g smoked bacon lardon
2 carrots , chopped
2 celery sticks, chopped
1-2 leeks , washed and cut into thick rounds (tops reserved)
splash of white wine
2 bay leaves
½ bunch thyme sprigs
15-20 stoned prunes
good-quality bread , to serve

Steps:

  • Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
  • Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
  • Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
  • Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.

Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)



Cock-a-Leekie (Chicken and Leek Soup) image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Provided by Molly53

Categories     Poultry

Time 1h

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; reduce heat.
  • Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  • Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

COCK-A-LEEKIE



Cock-a-Leekie image

This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
2 cups white wine or water
2 large celery ribs, halved crosswise
1 large carrot, peeled
2 large garlic cloves, peeled
6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
12 pitted prunes, quartered (2/3 cup packed)
1/2 cup barley
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
  • Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
  • Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.

Nutrition Facts : Calories 416 g, Cholesterol 132 g, Fat 5 g, Fiber 5 g, Protein 43 g, Sodium 754 g

COCK A LEEKIE SOUP



Cock a Leekie Soup image

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Provided by briony

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g

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