Cock-a-Leekie (Chicken and Leek Soup)

Total Time
1hr
Prep 10 mins
Cook 50 mins

A very healthy, heart-warming soup.

Ingredients Nutrition

Directions

  1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  2. Reduce heat, cover and simmer 30 minutes.
  3. Add leeks.
  4. Bring back to a boil; reduce heat.
  5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  6. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  7. Skim fat from both and remove bay leaf.
  8. Cut chicken into 1 inch pieces and return to broth.
  9. Heat about 5 minutes; serve.
Most Helpful

5 5

Hmm, hmmm, good! This is one of the best chicken soups I have ever tasted. I made a double batch and have individual servings in the freezer to take to work.

5 5

I used leftover chicken and added a handful of stems from my broccoli and cauliflower It was great my husband loved it....

I was looking for inspiration for the bunch of leeks and left over turkey breast that I had in the fridge and came upon this recipe. I fiddled with it a bit and came up with a darn fine bowl of creamy leek and barley soup. My method was a bit different. I sauteed the leeks and celery first. (I did not use any carrots). I used 4 cups of turkey stock instead of the water and chicken boullion and simmered until the vegetables were tender. I pulled the bay leaf out of the pot and pureed the lot with an immersion blender. I then added the barley and the chopped up left over turkey breast meat, cooking until the barley was softened. I liked the previous reviewers idea of adding dill so just before serving I stirred in about 3 tbsp chopped dill weed. The dill really added a nice crsip dimension. Although not the original recipe as posted, it was lovely. Thanks to Molly and Chris Reynolds for their inspiration.