Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cock-a-leekie soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken. Place a large Dutch oven or soup pot over. This porridgelike soup has Scottish roots.
Cock-a-leekie Soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Cock-a-leekie Soup is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cock-a-leekie Soup:
- Take 1 2 - 3 lb whole chicken
- Take 5 cups water
- Prepare 1/2 onion , chopped
- Take 3 tbsp barley
- Prepare 1 (10.5 ounce) can chicken broth condensed
- Get 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Take 1 celery stalk , thickly sliced
- Make ready 1 carrot large , thickly sliced
- Prepare 1 tsp thyme fresh , chopped
- Prepare 1 tsp parsley fresh , chopped
- Get to taste Salt Pepper &
Fry the chicken pieces in batches until golden brown, then remove and set aside. This traditional scottish recipe for cock a leekie soup is based on the traditional simple way of cooking cock a leekie soup. There are more modern variations of cock a leekie soup with carrot and prunes but my version is based on the old traditional way of making cock a leekie. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,.
Steps to make Cock-a-leekie Soup:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, or until chicken is tender.
- Remove chicken, and shred meat from bones, returning to pot. (Save carcass and use for homemade stock!)
- Add the chicken broth, leeks, celery, carrot, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
There are more modern variations of cock a leekie soup with carrot and prunes but my version is based on the old traditional way of making cock a leekie. A nut-brown sausage, of course, is rarely an unwelcome thing to come across at the bottom of the bowl, but unless you are making cock-a-leekie from a carcass that has been picked entirely clean,. Cock-a-Leekie soup is a traditional choice for the soup course on Burns Night, but you can make this Scottish chicken, leek and rice soup anytime of year. If you're having a Burns Night supper, you'll probably have to make some decisions on the menu. For example, for the soup course, you can make Cock-a-Leekie soup or Cullen Skink.
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