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Cock-a-Leekie Soup
Cock-a-Leekie Soup
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Thick Scottish cock-a-leekie soup with simmered leeks in hearty chicken stock, thickened with barley.
Ingredients:
  • 4 pounds chicken thighs, bone in, skin removed
  • 10 cups water
  • 1 medium onion, chopped
  • 0.33333334326744 cup barley
  • 1 (10.5 ounce) can condensed chicken broth
  • 7 medium leeks, sliced
  • 2 stalks celery, thickly sliced
  • 1 tablespoon chopped fresh parsley
  • 1 sprig fresh thyme, chopped
Instructions:
  • In a large pot, combine chicken, water, onion, and barley. Bring to a boil over high heat, then reduce to low and simmer for 1 hour.
  • With a gentle touch, transfer the chicken using tongs to a cutting board. Remove the skin and bones, then chop the meat into bite-sized pieces before returning them to the pot.
  • Combine condensed broth with leeks, celery, parsley, salt, pepper, and thyme, and simmer for about 30 minutes until the vegetables are tender.

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