Cock-a-Leekie Soup

1. 1

   Combine the chicken, stock, and bay leaves in a large saucepan and bring to a boil over high heat, skimming off any foam.

2. 2

   Reduce the heat to medium-low and cover.

3. 3

   Simmer, skimming occasionally, for 30 minutes.

4. 4

   Add the rice, leeks, carrots, and cloves, and season with salt and pepper.

5. 5

   Return to a boil over high heat, then reduce the heat to medium-low, and cover again.

6. 6

   Simmer about 30 minutes more, until the chicken shows no sign of pink at the bone.

7. 7

   Discard the bay leaves.

8. 8

   Transfer the chicken to a carving board, cool, remove the meat from the bones, chop it into bite-size pieces, and return it to the soup.

9. 9

   Ladle the soup into bowls and sprinkle with parsley.

10. 10

    Serve hot.

11. 11

    Variation:

12. 12

    Traditional Cock-a-Leekie Soup: Traditionally, pitted prunes were included in this soup, and they add a delicious sweetness.

13. 13

    Add a few with the vegetables in step You can also make the soup with turkey instead of chicken, and add other vegetables such as peas, grated turnips, or potatoes.

* Per serving · 4 servings · Values may vary.

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