Makes:
10 - 12 servings
Utensil:
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
5 Qt./4.7 L Roaster with Cover
Contributed By:
Cathy Vogt
Certified Healthy Coach & Natural Foods Chef
Ingredients
Recipe Description:
Cock-a-leekie soup is a traditional Scottish dish often served as an everyday meal with bread. This version is lighter in fat and calories, but still full of flavor.
3 - 31⁄2
pounds
whole free range chicken, cut into pieces or bone-in chicken thighs
(1.4 - 1.6
kg)
1
large
onion, cut into chunks
2
stalks celery, cut into chunks
2
carrots, trimmed, scrubbed and cut into chunks
2
bay leaves
8
cups
water
(1.9
L)
4
leeks, washed and thinly sliced
2
fresh thyme sprigs
2
tablespoons
fresh parsley leaves, chopped
(8
g)
1
teaspoon
natural salt
(6
g)
1⁄2
teaspoon
fresh ground black pepper
(1
g)
3⁄4
cup
barley or basmati rice
(150
g)
Directions:
- Trim excess fat from chicken.
- Place chicken, onions, celery, carrots and bay leaves in roaster. Pour water over contents, turn heat to medium and cover.
- When Vapo-Valve™ begins to click steadily, reduce heat to low. Cook chicken for 1 hour or until chicken is tender.
- Remove chicken from roaster. Let chicken rest until it is cool enough to handle. Remove chicken from bones and discard bones and skins. Chop chicken into pieces.
- Place culinary basket in sauce pan and strain chicken broth. Pour strained chicken broth back in roaster and add leeks, chopped chicken, thyme, parsley, salt, pepper and barley or rice.
- Place cover on roaster and turn heat to medium. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 30 - 40 minutes until leeks are soft and grains are cooked. (Time will vary depending on what grain you are using.)
- Taste, adjust seasoning as necessary and serve.
Tips:
- Substitute barley or rice for 1 pound of diced potatoes.
- Add ½ cup pitted chopped prunes to stock when adding chicken and grains. The addition of prunes is quite common in many traditional recipes.
- Extra soup freezes well.
Directions
Tips
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