Cock-a-Leekie

Cock-a-Leekie

A soup made with chicken broth and leeks.

The name of this traditional Scottish soup derives from the custom that the losing bird in a cockfight was plucked, dismembered, then stewed with leeks for the spectators to share following the fight. Prunes were originally added to cut the sometimes bitter taste of the leek. According to the tradition, this soup requires slow cooking and a very old bird, preferably a rooster. This modern version uses regular chicken and homemade chicken broth.

4 servings
Preparation 10 min
Cooking 15 min

160 calories per serving 


Ingredients

2 leeks   600 g
750 mL Homemade Chicken Broth   3 cups
375 mL Boiled Chicken (Recipe)    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 tbsp Italian parsley, fresh, chopped [optional]   5 g
4 pitted prunes   2 tbsp

Before you start

A homemade chicken broth with reserved shredded meat is needed for this recipe.

Method

  1. Prepare the leeks: Keep only the white and light green parts then slice them thin. Put the leeks in a saucepan with the homemade chicken broth. Bring to a boil, then reduce the heat and simmer for 15 min, until the leeks are soft.
  2. Add the previously prepared shredded chicken meat, then simmer a couple minutes longer. Adjust the seasoning.
  3. For each serving, place a prune in a soup bowl, pour over the soup, garnish with the chopped parsley then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)

Amount

% DV*

* DV = Daily Value

Calories

160

Fat

5 g

8 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

35 mg

Sodium

190 mg

8 %

Carbohydrate

15 g

5 %

Fibre

2 g

10 %

Sugars

4 g

Protein

14 g

Vitamin A

40 %

Vitamin C

15 %

Calcium

4 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Manganese, Selenium, Vitamin B6
Excellent source of :
Niacin, Vitamin A, Vitamin K
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Poultry | Soups | Diabetes-friendly | Halal | Heart-healthy | Kosher | Low Saturated Fat | British


Boiled Chicken

Boiled Chicken

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

1000 ml de poulet bouilli (2000 ml de bouillon de poulet)
Preparation 10 min
Cooking 1 h 30 min


Ingredients

2 onions, cut into quarters   400 g
3 cloves   0.1 g
1 leeks, cut into large chunks   300 g
2 carrots, cut in half   200 g
2 stalks celery, cut in half   140 g
1 chicken, whole   1.4 kg
2 bay leaf   0.4 g
12 cups water, 5-6 cm above the chicken   3 L
1/2 tsp peppercorns   2 g
3/4 tsp salt   4 g
  cheesecloth    

Method

  1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
  2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
  3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
  4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.

Remarks

Keep up to 5 days in the refrigerator; up to 4 months in the freezer.

This recipe is in the following categories: Poultry | Halal | Kosher

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