cock o' leekie soup

How To Make cock o' leekie soup

• 1

  1A. With boneless, skinless chicken, the easy way, partially thaw chicken and cut up into about 1 inch cubes, or bite size according to your preference. Brown chicken in a tiny bit of butter or vegetable oil in a big pot. Add chicken broth and simmer on low heat. 1B. For chicken breasts with bones in put chicken in big pot with chicken broth, or water and a chicken bullion cube or two. Simmer until chicken is ready to fall off the bones. Remove chicken from pot, and cool until you can handle it comfortably. remove bones, cut up chicken to preferred size bites and return to pot o' broth. This takes a lot longer, but IMHO it makes a better tasting soup.
• 2

  Rinse leeks thoroughly being careful to get all the fine gritty sand between the layers. remove the bottommost part with roots, taking as little as possible but getting all the hard rooty fibrous part. Cut white part of leek lengthwise once, then across in 1 inch slices, working up the leek. Watch for sandy grit and rinse as you go. Remove green parts and discard as it gets tough, continuing to cut white part for soup. Put all cut leeks in water in a big bowl and stir around to rinse away any remaining sandy grit which will fall to the bottom of the bowl. Remove leeks with a "spider" or slotted spoon and add to broth in big pot.
• 3

  Simmer until chicken is cooked and leeks are tender. Add rice and continue to simmer until rice is done. I prefer real rice to minute rice, but either will do.
• 4

  Some Scots recipes say to add a prune or two for flavor. Not my preference, but you might like it that way.
• 5

  Salt to taste after soup is cooked.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card