With the weekend and the holidays less than two weeks away, and tons of wrapping still to be done, now is the time for a hot, filling soup that feeds as many as you can sit around your table. This traditional Scottish soup is filled with chicken, leeks, potatoes, and herbs. Perfect for a snowy afternoon, as a treat after present shopping and wrapping, or as a first course to a holiday dinner. This soup makes a ton and is wonderful reheated the next day. I don’t mind the extra work for soups because I can get so many other meals out of a pot that it saves me time during the week. Add a loaf of bread and some sharp cheddar on the side and it’s a perfect fireside meal!
Cock-a-Leekie Soup
I know, it's a strange name for a delicious autumn soup. But it's a Scottish name that is easy to make, but does not freeze well. It's perfect for a cold autumn night! And if you don't like chicken thighs, you can use chicken breast meat instead. I also substituted the potatoes for the more traditional barley since my family prefers the potatoes. But you could also use egg noodles or rice for the starch. They all work well with this recipe.
Ingredients
- 4 lbs chicken thighs bone in and skin on
- 10 cups water
- 2 cups chicken broth
- 1 lb tiny baby potatoes washed but not cut
- 1 large onion chopped
- 7 leeks peeled, washed, and thinly sliced
- 2 stalks celery chopped
- 1 cup mushrooms washed and sliced
- 1 Tablespoon minced garlic
- 1 sprig fresh parsley chopped
- 1 Tablespoon Kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
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In a large stockpot, over high heat on the stove, combine the chicken things water, chicken broth, and onion. Bring to a boil, reduce heat, and simmer for 1 hour.
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Remove the chicken, discard bones and skins, and chop the chicken. Return the chopped meat back to the broth. Add the potatoes, leeks, celery, mushrooms, garlic, thyme, parsley, salt, and pepper. Bring the soup to a boil and simmer, covered, for 2 hours.
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Serve with crusty bread and a side salad.
