Cock-a-Leekie Soup for Burns Night
A traditional Scottish chicken, leek and rice soup. Often served for Burns Night supper.
Ingredients
- 64 oz organic chicken with giblets (weight is unimportant)
- 2 tsp sea salt (or Kosher salt)
- 16 oz leeks (organic, sliced into rounds and washed thoroughly)
- 3 Tbsp rice
- 1 tsp Better than Bouillon (chicken- low sodium, as needed)
- 1 cup prunes (optional)
- 1 tsp black pepper (as needed)
Instructions
- Boil the chicken and giblets in 8 cups (2 liters) of water or more, as needed, with the salt for about 1 ½ hours, skimming as needed.
- Remove the chicken and strain the broth. (Use the chicken for another recipe.) Put back into the pot, add the rice and simmer for about 15 minutes.
- Add the leeks and simmer until the rice and leeks are ready. Check for seasoning and add salt, bouillon and pepper as needed.
Notes
- The prunes are optional.
Nutrition
Serving: 1 bowl | Calories: 173kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 656mg | Potassium: 271mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1116IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
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