Cock-a-leekie Soup

Cock-a-leekie soup is a wonderfully flavoursome dish made from simple fresh ingredients.

This dish originates from Scotland and the more traditional recipes including ingredients like prunes, bacon & malt whiskey.




Cock-a-leekie soup recipe: -

Prep time: 12 minutes - Cooking time: 30 minutes

Serves 3

5oz(150g) of leek, shredded
4oz(130g) of onion, chopped
3¼ oz (80g) of carrots, chopped
1 large skinless & boneless chicken breast
2½ oz(60g) of easy cook long grain rice
1½ pints(30 fl-oz) of chicken stock
1 tbsp of olive oil
1 bouquet garni
Fresh parsley for garnish
Sea salt & freshly ground black pepper


Making a bouquet garni is easy click here to see how.

Pre-heat an oven at 200˚C/400˚F/Gas 6. Take the chicken breast and brush with a little olive oil on either side and season lightly, then put it on a baking tray and place it in the oven for 20-23 minutes until just cooked through: the chicken will be cooked for a further 5 minutes later. Set aside and keep warm.

Meanwhile take a large saucepan preferably one with a thick bottom and place it over a low light then gently heat the tablespoon of olive oil.

Then add the carrots, leeks and onion to the pan and stir once to coat the vegetables in the oil. Put the lid on and sweat for 6-7 minutes until the vegetables are soft; stir occasionally checking to make sure the vegetables aren't catching or colouring.

Add the chicken stock, rice & the bouquet garni to the pan; season lightly at this point. Bring to the boil, then reduce the heat to low and gently simmer half covered for 15 minutes.

Cut the chicken into equal sized pieces then remove the lid and add them to the pan; stir to combine. If the rice has absorbed too much of the stock add a little water.

Leave the pan lid off and simmer for a further 5 minutes, check the seasoning at this point and alter if required, then remove from the heat and take out the bouquet garni.

Then simply garnish your soup with a little fresh parsley and serve with chunks of French bread.

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