Cock-a-Leekie Soup

  • Serves: 12
  • Preparation: 10 mins
  • Cooking: 90 mins

Every year on 25 January, Scotland raises a glass in patriotic celebration of national bard, Robert Burns. Be sure to include this cock-leekie soup as part of you hearty supper

Celebrate Burns Night with this warming traditional Scottish soup

Ingredients

  • 1815 g chicken thighs, bone in, skin removed
  • 2370 ml water
  • 1 onion, chopped
  • 60 g barley
  • 1 (10.5 ounce) can condensed chicken broth
  • 7 leeks, sliced
  • 2 stalks celery, thickly sliced
  • 1 sprig fresh thyme, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method

  • Step 1.

    In a large pot over high heat, combine the chicken, water, onion, and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite-size pieces and return to the pot.
  • Step 2.

    Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

*1 Excluding weekends & large appliances and spares.

*2 Due to the paint processes used, a colour variation with matching products is possible and therefore may not be a 100% match.

*3 Customer ratings based on submissions from product warranty registration.


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