Cockaleekie Soup Recipe Chicken

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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 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

TASTY SCOTTISH COCK-A-LEEKIE SOUP



Tasty Scottish Cock-a-leekie Soup image

Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.

Provided by Phil & Sonja

Categories     Recipes

Time 1h45m

Number Of Ingredients 10

Small whole chicken (1.3lb approx)
4 large leeks
4 large carrots
2 sticks of celery
2 bay leaves
1 onion *optional
120g long grain rice
Salt and white pepper
2.5 litres of cold water (approximately)
A handful of dried prunes **optional

Steps:

  • Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
  • Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
  • Add liberal amounts of salt and white pepper.
  • Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
  • Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
  • Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
  • Chop the 2 remaining carrots into small pieces.
  • Use a spoon to remove some of the fat that floats to the top of the water.
  • Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
  • Set aside to cool a little.
  • Take the green part of the leeks, the onion, celery, and carrots from your stock.
  • Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
  • Add the rice and simmer for a further 15 minutes, until the rice is cooked.
  • Meanwhile, remove the chicken from the bone and shred, and discard the bones.
  • Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
  • Add the shredded chicken back in and allow to heat through for a few minutes.
  • Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.

Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

COCK-A-LEEKIE SOUP



Cock-a-Leekie Soup image

Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes. Perfect for a cold day or a Robbie Burns supper! This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes. A bit of brown sugar substitutes for the prunes.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 15

Number Of Ingredients 17

1 tbsp butter
1 tbsp olive oil
3 leek(s), sliced
2 cloves garlic, minced
3 carrot(s), medium, sliced
3 potato(es), with skin, diced
3 cups chicken breast(s), cooked, diced
½ cup barley, dry
14 cups low-sodium chicken broth
2 bay leaves
1 tbsp thyme, fresh
or
1 tsp thyme, dried
¼ tsp black pepper, freshly ground
1 tsp brown sugar
½ tsp salt, (optional)
½ cup parsley, fresh, chopped, for garnish

Steps:

  • Heat butter and olive oil over medium-low heat in a deep soup pot.
  • Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.
  • Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.
  • Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.
  • Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.
  • To serve garnish with fresh chopped parsley (optional garnish).

Nutrition Facts :

COCK-A-LEEKIE SOUP



Cock-a-Leekie Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 pitted prunes
4 teaspoons Scotch
One 3 1/2 pound free-range chicken, cut into 8 pieces
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper, to taste
4 tablespoons unsalted butter
6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices
10 sprigs flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
5 cups chicken broth, homemade canned low-sodium

Steps:

  • In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.

COCK-A-LEEKIE SOUP;COCKIE LEEKIE



Cock-a-Leekie Soup;Cockie Leekie image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 pitted prunes
4 teaspoons Scotch
One 3 1/2 pound free-range chicken, cut into 8 pieces
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper, to taste
4 tablespoons unsalted butter
6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices
10 sprigs flat- leaf parsley
3 sprigs fresh thyme
1 bay leaf
5 cups homemade canned low-sodium chicken broth

Steps:

  • In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt half of the butter. Saute the chicken on each side until well browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes.
  • Tie the parsley, thyme, and bay leaf with a string. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.

COCK-A-LEEKIE SOUP



Cock-a-Leekie Soup image

Cock-a-leekie soup is a delicious and traditional Scottish recipe that is easy to make. This chicken and leek soup has many variations.

Provided by Elaine Lemm

Categories     Appetizer     Entree     Dinner     Soup

Time 2h

Yield 4

Number Of Ingredients 7

1 (2 3/4-pound) whole chicken (fresh and free-range)
12 medium-sized leeks (well-washed and cut to 1-inch lengths)
4 ounces long grain rice (washed)
3 to 4 medium-sized carrots (peeled and grated)
Salt to taste
Ground black pepper to taste
Garnish: Chopped fresh parsley

Steps:

  • Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)

Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g

COCKALEEKIE SOUP



Cockaleekie Soup image

A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends.

Provided by Thrillqill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

20 cups water
1 (2 to 3 pound) whole chicken
½ white onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
6 large leeks, cut into 1-inch chunks, or more to taste
⅔ cup pearl barley
1 teaspoon celery seed
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
  • Soak leeks in a bowl of water, about 10 minutes; drain.
  • Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 20.2 g, Cholesterol 33.5 mg, Fat 18.2 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 5 g, Sodium 266.2 mg, Sugar 3.9 g

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)



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

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Provided by Melissa Clark

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
3 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large leeks, cleaned, greens and whites separated
3 medium carrots, peeled (reserve peels), cut into 1/4-inch-thick coins
2 celery stalks, thinly sliced (reserve any leaves)
1 head garlic, halved crosswise
1 bunch parsley, stems and leaves separated
3 to 5 fresh thyme sprigs
1 fresh or dried bay leaf
1 star anise or clove
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
1/2 cup pearl barley
1/2 cup chopped pitted prunes

Steps:

  • Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
  • Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
  • Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
  • While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
  • When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
  • Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
  • Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
  • While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
  • Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

COCK-A-LEEKIE



Cock-a-Leekie image

Categories     Low Sodium     Simmer     Boil

Yield serves 6

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)
4 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 the thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with the breasts.
  • Add the broth, wine, celery, carrot, and garlic to the Dutch oven. Bring to a boil; scrape any browned bits from the pot. Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer the chicken to a plate; let cool. Transfer the vegetables to another plate; reserve.
  • Add the leeks, prunes, and barley to the broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once the chicken has cooled, shred the meat. Finely dice the carrot and celery. Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.
  • Fit to eat recipe
  • (Per serving)
  • Calories: 416
  • Fat: 5g
  • Cholesterol: 132mg
  • Carbohydrate: 32g
  • Sodium: 754mg
  • Protein: 43g
  • Fiber: 5g

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

QUICK AND LIGHT COCKALEEKIE SOUP (CHICKEN AND LEEK)



Quick and Light Cockaleekie Soup (Chicken and Leek) image

The distinct flavor of leeks makes a wonderful light soup. Even though I have Scotch ancestors, I've never made this using prunes. Its so good in its simple form, I just hate to tinker. (From an old Doubleday Cookbook.)

Provided by TommyGato

Categories     Clear Soup

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb leek, washed and trimmed
1 tablespoon butter
4 cups chicken broth (use salt free if possible, otherwise omit the salt called for below)
1/2 cup diced cooked chicken meat
1/2 teaspoon salt
1/8 teaspoon pepper
2 -3 tablespoons chopped parsley (to garnish)
4 -6 coarsely chopped pitted prunes (optional)

Steps:

  • Cut the leeks in half lengthwise and chop the halves at 1/8 inch intervals.
  • Include some of the green tops.
  • Melt butter in saucepan and stir-fry leeks 2 or 3 minutes over moderate/low heat.
  • Add other ingredients (except parsley) and simmer 10-12 minutes.
  • Serve with parsley sprinkled on top.

Nutrition Facts : Calories 133.9, Fat 4.6, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1098.1, Carbohydrate 17.1, Fiber 2.1, Sugar 5.1, Protein 6.6

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

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From farmersgirlkitchen.co.uk


COCK-A-LEEKIE SOUP: SCOTTISH RECIPES FOR BURNS NIGHT - PRIMA
2020-01-08 Remove the chicken and add the leeks and prunes to the casserole dish. Cut chicken flesh into big chunks (some of the flesh from bigger joints may not be cooked through yet, but don't worry –with chunky cock-a-leekie soup the chicken often cooks through in the final part of the process). Add chicken chunks to the pan and cook for 15 mins more ...
From prima.co.uk


COCK A LEEKIE SOUP RECIPE - GREAT BRITISH CHEFS
Bring to the boil and then simmer for 1 hour to give a stock. 3. Add in the vegetables, prunes, herbs, a good grinding of pepper and half a teaspoon of salt. Cook until the vegetables are tender, around 20 minutes. Remove the chicken, take the meat …
From greatbritishchefs.com


COCKALEEKIE SOUP RECIPE CHICKEN - ALL INFORMATION ABOUT HEALTHY …
Cock-a-Leekie (Chicken and Leek Soup) Recipe - Food.com great www.food.com. 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) DIRECTIONS Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
From therecipes.info


COCK-A-LEEKIE SOUP - SCOTTISH CHICKEN SOUP - FOOD WISHES
This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s much more than that. Thanks to lots of leeks, and a surp...
From youtube.com


COCKALEEKIE SOUP RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


A CURE-ALL SCOTTISH CHICKEN SOUP - THE NEW YORK TIMES
2022-01-28 The most minimalist recipes call for a rich chicken broth thickly strewn with slices of leek and chunks of the stewed bird, without so much as …
From nytimes.com


COCKALEEKIE SOUP RECIPE CHICKEN - CREATE THE MOST AMAZING DISHES
Date Bar Recipes Easy Date Bars Easy Dinner Ideas Betty Crocker 101 Easy Asian Recipes
From recipeshappy.com


COCK A LEEKIE SOUP, SCOTTISH CHICKEN & LEEK SOUP - KRUMPLI
2022-01-06 Bring the Chicken stock to a simmer, have a taste of the stock, and add salt if needed. Add in the diced celery, thyme, bay leaf, and chicken legs and simmer for 40 minutes. Cut the leeks into 5mm thick rings. Cut the prunes into 1-2cm chunks. Add in the white part of the leeks, pearl barley and the prunes and cook for 20 minutes.
From krumpli.co.uk


QUINTESSENTIAL COCK-A-LEEKIE SOUP - DOWNTON ABBEY COOKS
2019-01-18 1 sprig parsley or dill chopped to garnish. Instructions. Put the chicken (and bacon) in a large stock pot and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil.
From downtonabbeycooks.com


COCKALEEKIE SOUP - JENNIFERALAMBERT.COM
2020-01-31 Saute vegetables in fat for about 5 minutes. Splash with wine. Add stock and chicken. Heat to boiling. Add seasoning and rice. Serve warm with soda bread. You might also like: Filed Under: Recipes Tagged With: chicken, recipe, soup.
From jenniferalambert.com


COCK A LEEKIE SOUP:A CLASSIC CHICKEN AND RICE SOUP
2015-10-21 Step #1: Clean and prep the leeks as instructed above. Heat the butter in a large dutch oven or soup pot and add the leeks. Season with salt and white pepper. Saute the leeks and thyme. Step #2: Add the thyme, chicken stock, and rice. Bring to a boil, cover and reduce the heat to a simmer.
From acommunaltable.com


HOW TO MAKE COCK-A-LEEKIE – RECIPE | FOOD | THE GUARDIAN
2021-01-13 2 Poach the chicken. Put the legs, skin on, in a large pan with two litres of cold water and bring to a boil, skimming off any foam that …
From theguardian.com


CROCKPOT COCK-A-LEEKIE SOUP - CAN'T STAY OUT OF THE KITCHEN
2016-11-25 Leeks are so wonderful in soup and chili recipes. Crockpot Cock-a-Leekie Soup is so easy since it’s made in the crockpot. Just toss everything into the slow cooker and heat for about 5 hours on low, and that’s it! Here’s what I did. I used these ingredients. Cut rotisserie chicken in bite sized pieces. Place in crockpot with potatoes ...
From cantstayoutofthekitchen.com


COCK-A-LEEKIE SOUP RECIPE | EAT YOUR BOOKS
Save this Cock-a-leekie soup recipe and more from The Hairy Bikers' Chicken & Egg to your own online collection at EatYourBooks.com. Toggle navigation. EYB; …
From eatyourbooks.com


RECIPE: COCK-A-LEEKIE SOUP | SCOTLAND.ORG
Melt ¾ cup of butter in a pan. Add ½ cup of flour. Stir constantly over a medium heat. Add rout to the soup and stir. Bake the soup: Add the soup to oven safe bowls. Add salt and pepper for taste. Cover each bowl with puff pastry. Baste the puff pastry with melted butter.
From scotland.org


COCKALEEKIE SOUP RECIPES SCOTLAND - THERESCIPES.INFO
Traditional Scottish Cock-a-leekie Soup. top www.greatbritishfoodawards.com. Pour a glug or two of vegetable oil into a pan. Heat and fry the onion and celery until soft. Add the carrot and leek and cook for a minute. Add the wine and bubble for a couple of minutes. Add the stock, rice, bay leaves and pheasant.
From therecipes.info


COCK-A-LEEKIE SOUP RECIPE | FOOD & WINE
Add the chicken broth and bay leaves and bring to a simmer; reduce heat to low and gently simmer for 30 minutes. Strain the broth, rinse out the stockpot and return the stockpot and broth to …
From foodandwine.com


SCOTTISH CHICKEN AND LEEK SOUP (COCK-A-LEEKIE SOUP) RECIPE | EAT …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


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