Cock-a-leekie

🛒 Ingredients

• Whole Chicken 500 g · 825 kcal
• Leeks 1000 g · 250 kcal
• Carrots 200 g · 82 kcal
• Celery Stalks 100 g · 16 kcal
• Dried Prunes, pitted 100 g · 240 kcal
• Fresh Parsley 30 g · 11 kcal
• Bay Leaves 1 g · 0 kcal
• Black Peppercorns 3 g · 0 kcal
• Water 2500 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the whole chicken thoroughly. Place it in a large pot with 2.5 liters of cold water, bay leaves, and black peppercorns.
2. Bring to a boil, then reduce heat, skim any foam, and simmer gently for about 1.5 hours until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool. Strain the broth through a fine-mesh sieve into a clean pot and discard the solids.
4. Once cooled, shred the chicken meat from the bones, discarding skin and bones. Cut the meat into bite-sized pieces.
5. Prepare the vegetables: thinly slice the white and light green parts of the leeks, dice the carrots, and finely chop the celery.
6. Add the sliced leeks, diced carrots, and chopped celery to the strained chicken broth. Bring the broth back to a simmer.
7. Simmer for another 20-30 minutes until the vegetables are tender. Season with salt to taste.
8. Stir in the shredded chicken meat and pitted prunes. Heat through for 5 minutes.
9. Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.