Cock-a-Leekie

Name: Cock-a-Leekie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 lbs chicken thighs, trimmed; 6 cups chicken stock; 4 fresh thyme sprigs; 4 leeks, sliced; 1/4 cup white rice, rinsed; 1/2 cup pitted prunes, chopped; 1 tsp fine salt; 1/2 tsp black pepper, ground

A classic Scottish chicken soup simmered with sliced leeks, rice, and prunes for a sweet and savory finish.

65 minEasyServes 4320 cal/serving

BritishSoupStovetopHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs chicken thighs, trimmed
6 cups chicken stock
4 fresh thyme sprigs
4 leeks, sliced
1/4 cup white rice, rinsed
1/2 cup pitted prunes, chopped
1 tsp fine salt
1/2 tsp black pepper, ground

Instructions

1

Combine 6 cups chicken stock, 2 lbs trimmed chicken thighs, and 4 fresh thyme sprigs in a pot over medium-high heat and bring to a boil.
2

Reduce heat to low, cover, and simmer until chicken reaches an internal temperature of 165F, about 25 minutes.
3

Transfer chicken to a cutting board, shred the meat, and return it to the pot.
4

Stir in 4 sliced leeks, 1/4 cup rinsed white rice, 1/2 cup chopped pitted prunes, 1 tsp fine salt, and 1/2 tsp ground black pepper.
5

Simmer uncovered for 20 minutes until leeks are tender and rice is cooked through.

Questions

How long does Cock-a-Leekie keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Cock-a-Leekie?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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