Warm up with a bowl of traditional Cock-a-Leekie Soup. This classic Scottish dish combines tender chicken, leeks, and prunes in a flavorful broth. Perfect for cold winter nights or anytime you crave a comforting soup. Serve it with crusty bread for a complete meal.
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 4 leeks, white and pale green parts only, sliced
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 1 celery stalk, chopped
- 6 cups chicken broth
- 1 cup pitted prunes
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper, to taste
Directions
- In a large pot, add the chicken, leeks, onion, carrots, celery, chicken broth, bay leaf, and thyme. Season with salt and pepper to taste.
- Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer for about 1 hour or until the chicken is cooked through and tender.
- Remove the chicken from the pot and set it aside to cool. Once it's cool enough to handle, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot. Add the pitted prunes and continue simmering for another 10 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
- Serve hot with crusty bread on the side.
- Enjoy this comforting Cock-a-Leekie soup!
