Cock-a-Leekie Soup

🛒 Ingredients

• Chicken meat, cooked, shredded (from ~1.2kg whole chicken) 400 g · 660 kcal
• Leeks 600 g · 366 kcal
• Pitted Prunes 80 g · 192 kcal
• Carrot 100 g · 41 kcal
• Onion 80 g · 32 kcal
• Water 1615 g · 0 kcal
• Bay Leaf 2 g · 0 kcal
• Fresh Thyme 5 g · 0 kcal
• Black Peppercorns 3 g · 0 kcal
• Fresh Parsley 15 g · 0 kcal

👨‍🍳 Instructions

1. Place the whole chicken, peeled carrot, and onion into a large pot with 2 liters of cold water, bay leaf, thyme, and black peppercorns. Bring to a boil, then reduce heat and simmer gently for 1 hour, skimming any foam.
2. Remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve and set aside. Discard the bay leaf, thyme sprigs, and peppercorns.
3. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Slice the leeks thinly.
4. Return the strained broth to the pot. Add the sliced leeks and bring to a simmer. Cook for 10-15 minutes until the leeks are tender.
5. Stir in the shredded chicken meat and pitted prunes. Heat through for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving. Enjoy this classic Scottish comfort food.