Cocky-Leeky Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. skinless boneless chicken breasts and/or thighs chopped
1 1/2 quarts chicken stock
2 bay leaves
Dash of thyme
1/2 cup long grain rice
2 to 3 leeks, white and pale green parts only, thinly sliced
1 cup shredded carrots
Salt and d pepper to taste
1 Tbl. chopped fresh parsley
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Directions: |
Directions:Combine the chicken, stock, bay leaves, and thyme in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cover. Simmer for 30 minutes. Add the rice, leeks, carrots, and season to taste with salt and pepper. Return to a boil over high heat, then reduce the heat to low and cover again. Simmer until chicken is done and tender. Take out the bay leaves. Ladle the soup into bowls and sprinkle with parsley.
Traditional Scottish Variation: use barley instead of rice, and add a handful of halved prunes (Yes Prunes) with the leeks and carrots. |
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Personal
Notes: |
Personal
Notes: Dad was a great cook. It was not unusual to find him in the kitchen banging pots and chopping vegetables. On one of these occasions he made Cock-A-Leekie soup. When asked what was in the pot, Daddy pronounced the dish as "Cocky Leeky" Soup. Everyone laughed or asked Cocka-Whatta-Hunh? But then he served up this delicious Scottish style chicken soup, and the laughter immediately turned over to slurping, sighing, and spoons clinking. A Kemp Classic was born.
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