Return to Content

Chicken and Leek Soup

Chicken and Leek Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Cock-a-Leekie, as the Scottish call it, needs the subtle flavor of leeks to make it just right. But in a pinch, onions will work reasonably well.

Ingredients:

  • 1 small stewing chicken with giblets
  • 2 quarts cold water
  • Bouquet garni
  • 6 whole leeks, sliced
  • Salt and pepper to taste
  • Parsley

Instructions:

Combine chicken and giblets with water in soup kettle. Add bouquet garni. Bring to a boil, skim, reduce heat, and simmer, covered, 2 hours. Discard herbs and remove chicken. Cool, skin, and cut meat into bite-sized pieces. Discard skin and bones. Cool stock, chill, and skim fat from top. Return stock and chicken to kettle. Simmer 5 minutes. Add leeks and simmer, partially covered, 20 minutes longer. Season with salt and pepper. Garnish with parsley.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111