Cock-a-leekie soup is a Scottish soup traditionally made with an old cockerel or boiling fowl complete with giblets. Prunes are added for extra flavour. However, on a day when you need an easy-to-make nourishing hot soup to keep out the cold, short cuts are permissible. It can be made with chicken breasts and a chicken stock cube to add the extra flavour that a whole chicken and giblets would have provided. Chopped potatoes can be added to pad it out a little too.
I made enough for four from one large chicken breast bought from our local butcher. It was warming and nutritious — exactly what’s needed when the white stuff covers the earth and the family need something that will warm them up after walking the dog.
YOU WILL NEED One large chicken breast Four leeks — sliced One large potato cut into small cubes One small handful long grain rice 2½ pints water mixed with a chicken stock cube A little oil to fry chicken breast Salt and freshly-ground black peppercorns to season Chopped parsley to garnish.
METHOD Fry the chicken breast in a little oil until it begins to brown.
Chop the chicken into bite-sized pieces, place in large saucepan with the leeks, rice and potato, then cover with the chicken stock, season and bring to the boil.
Once it has reached boiling point, turn down the heat and allow to simmer until the leeks and potatoes are cooked.
Taste, adjust seasoning, toss in some chopped parsley and serve with crusty bread.
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