Name: Chicken and Leek Soup (Cock-a-Leekie)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1 small chicken; 7 cups (1.75 litres) chicken broth; 2 bay leaves; 2 cups (190 g) leeks, thinly sliced; 2 tsp pearl barley; 10 prunes, pitted; 2 tbsp large flake oats; 1/4 cup (30 g) dry breadcrumbs; ¼ cup (40 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 tsp dried thyme; 2 tbsp butter; 1 tbsp water, approximately

Note from Ricardo

I had a British neighbour who often made cock-a-leekie. The aromas of chicken (cock) and leek (leekie) soup made it all the way to my house. This thick Scottish soup is not as well-known in Quebec, as the combination of chicken, leeks and prunes isn’t something we’re used to. The dumplings, small oatmeal balls that are cooked in the broth to impart flavour and a little starch, help thicken the soup. If the soup becomes too thick, add a little more chicken broth.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Chicken and Leek Soup (Cock-a-Leekie)

Categories

Ingredients

Dumplings

Preparation

Dumplings

Note from Ricardo

Personal Note