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 black pepper (as needed)
- 1 cup prunes (optional)
- 1 tsp bouillon (optional chicken- low sodium, as needed Better than Bouillon is my choice)
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. (Add some shredded chicken into the soup, if desired, or use the chicken for another recipe.) Put the broth 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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