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.