Chicken Leek Soup Recipe for Easy Cock-a-Leekie Soup for Burns Night
Our soul-nourishing chicken leek soup recipe makes a speedy version of the Scottish cock-a-leekie soup that features on the menu at a Burns Supper, a dinner to celebrate the life and work of Scottish poet Robert Burns. A traditional cock-a-leekie soup recipe calls for a whole chicken, but adding shredded poached chicken or rotisserie chicken saves time without sacrificing flavour. Serve with crusty sourdough and more prunes and celery leaves.
Servings: 4
Calories: 348kcal
Equipment
- Global 8" Chef's Knife
- Soup Pot
- Ceramic Soup Bowls
Ingredients
- 2 tbsp olive oil
- 30 g bacon finely chopped
- 3 carrots trimmed and sliced
- 3 celery sticks sliced, save the celery leaves
- 2 leeks sliced
- ½ cup white wine optional
- 1 tsp dried thyme or fresh thyme leaves
- 2 bay leaves
- 250 g shredded chicken poached chicken or rotisserie chicken leftovers
- 16 prunes pitted
Instructions
- To a large soup pot over medium heat, add the olive oil, diced bacon, carrot, celery and leek slices, and sauté for 5 minutes or so.
- Pour in the wine, stirring the vegetables as it evaporates, then add the bay leaves and thyme, shredded chicken, pitted prunes, enough water to cover the lot, and cook until hot.
- Taste the soup, season to taste, reduce the heat to simmer until you’re ready to serve then ladle the soup into bowls.
- Serve with crusty sourdough, dishes of pitted prunes and celery leaves, and salt and pepper so guests can customise their cock-a-leekie to their liking.
Notes
To serve: crusty sourdough bread, salt and pepper, more prunes, fresh celery leaves