Cock-A-Leekie Soup
Warm Up with a Taste of Scotland: Scottish Chicken and Rice Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. Today, we’re sharing a classic Scottish recipe: Scottish Chicken and Rice Soup. This isn’t just any soup; it’s a taste of tradition, packed with flavour and perfect for a cozy night in.
This soup is a beautiful example of Scottish home cooking – simple ingredients transformed into something truly special. The key is a rich, homemade chicken stock, infused with aromatic herbs. Don’t be intimidated by the stock-making process – it’s easier than you think, and the difference in flavour is remarkable. The addition of slightly sweet prunes (or apricots) adds a unique touch, balancing the savoury flavours beautifully.
What makes this soup special?
- Authentic Flavour: This recipe stays true to the traditional Scottish style, offering a genuine taste of the Highlands.
- Homemade Stock: The foundation of this soup is a deeply flavourful homemade chicken stock, which elevates the entire dish.
- Comforting and Nourishing: Packed with chicken, rice, and vegetables, this soup is both satisfying and good for you.
- Unique Sweetness: The addition of prunes or dried apricots adds a subtle sweetness that complements the savoury flavours.
Tips for the Perfect Soup:
- Don’t skimp on the stock: A good stock is crucial. If you’re short on time, a good quality store-bought stock can be used, but homemade is always best.
- Simmer gently: Avoid boiling the soup vigorously, as this can make the rice mushy.
- Adjust seasoning: Taste and adjust the salt and pepper to your liking.
- Garnish generously: A sprinkle of fresh parsley adds a pop of colour and freshness.
Frequently Asked Questions:
Q: Can I use chicken breasts instead of legs?
A: While you can use chicken breasts, legs provide a richer flavour to the stock. If using breasts, consider adding a chicken bouillon cube to enhance the flavour.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: What can I substitute for the prunes?
A: Dried apricots are a traditional substitute and work beautifully. You could also use raisins, though the flavour will be slightly different.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
We hope you enjoy this comforting and flavourful Scottish Chicken and Rice Soup. It’s a perfect dish to share with family and friends on a chilly evening!
Scottish Chicken and Rice Soup
Ingredients
- 2 each leeks for stock
- 2 each carrots for stock
- 8 cups water
- 6-8 each black peppercorns
- 4 each chicken legs
- 1 tsp salt
- small bunch thyme for bouquet garnish
- 1 each bay leaf for bouquet garnish
- small bunch parsley stalks for bouquet garnish
- 2 each leeks for soup
- 2 each carrots for soup
- 1/3 cup long-grain rice uncooked
- 10 each prunes or dried apricots, thinly sliced
- to taste salt and pepper
- to garnish parsley
Instructions
- To make the stock, remove the roots and tops of the leeks and wash thoroughly, removing outer layers as necessary. Cut each leek in half, and then cut each half lengthwise. Wash the carrots, remove their tops, and cut them in half lengthwise.
- Put the water in a large saucepan and add the leeks, carrots, peppercorns, and chicken legs. Tie the thyme, bay leaf and parsley stalks together in a bundle with cooking string to make a bouquet garnish and add that to the other ingredients in the saucepan.
- Bring to the boil and remove any scum, and then simmer with the lid on for 2 hours.
- In the meantime, thoroughly wash the remaining leeks, remove the roots, and slice the white and pale green parts thinly. Wash the carrots and dice.
- Strain the stock and discard the solids. Return the broth to the pot.
- Add the sliced leeks, diced carrots, and rice to the broth. Simmer until the rice and vegetables are tender, about 20-25 minutes.
- Shred the chicken from the legs and add it to the soup.
- Add the prunes or apricots and simmer for another 5 minutes.
- Season with salt and pepper to taste. Garnish with parsley before serving.
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