(Scottish Chicken and Leeks Soup)
January: National Soup Month
The ultimate comfort food for cold weather (and for colds and flu) is chicken soup. We have blogged before about tinolang manok, a Filipino-style chicken soup. But this recipe post is for cock-a-leekie, a Scottish-style chicken soup, for Hogmanay (Scottish New Year) and the upcoming Burns Supper celebrations in the latter part of January.
Highlander’s Scottish relatives shared several versions of their recipes with us but we have adapted one for our own tastes and kept the traditional ingredients—cock (chicken), leekie (leeks) and prunes. Other recipes add bacon rashers, rice or barley as thickeners, carrots, celery and onions. The hot broth is heart-warming, the chicken provides protein to the body, leeks lend a natural flavor and the prunes are for fiber.
During National Soup Month, cook a comfort food, cock-a-leekie, (Scottish chicken and leeks soup). Slàinte mhor (great health)!
- 3 leeks, sliced (white parts only)
- 6 chicken drumsticks (2 leg quarters or 4 thighs)
- 2-3 tablespoons butter
- 3 slices bacon, chopped (optional)
- 8+ cups of chicken stock
- bouquet garni (thyme, bay leaf and parsley mix)
- salt and pepper to taste
- ½ – 1 cup prunes, cut in half
Wash the leeks thoroughly to remove the dirt embedded below the green tops. Trim the bottom of the leeks and slice the white parts. In a large pot, brown the chicken in melted butter. Stir in the chopped bacon and cook till crisp.
Add the sliced leeks. Pour in the chicken stock and bouquet garni. Cover the pot with a lid and reduce the heat to simmer. Let it stew for one hour, stirring occasionally and adding a cup or two of water to the broth, if more liquid is needed.
Remove the chicken from the pot, then take the meat off the bones and chop coarsely. Return the chopped chicken meat to the soup pot and season with salt and pepper. Add the prunes and simmer for 15 more minutes. Ladle the soup into bowls or cups. Serve hot with crusty bread.
- Happy Hogmanay (Scottish New Year) to all our blog readers! Have a happy and healthy new year!
- We made a bouquet garni by putting a half teaspoon of dried thyme, one bay leaf and a teaspoon of dried parsley in a tea bag. Soak it in the soup while it is simmering over the stovetop. Discard after cooking.
- Check out other chicken soup recipes by searching our blog.