Cock-a-leekie Soup

Chicken soup is a staple meal that seems to exist in every culture, so it shouldn’t come as much of a surprise to see that the Scottish also have a great, and unique, chicken soup–cock-a-leekie soup. Traditionally, it has been made with barley (or rice) rather than potato, but this substitution does not take away from the taste.

Known by some as Scotland’s national soup, cock-a-leekie soup may have roots in French cuisine. As far as I’m concerned, I could care less who came up with this great soup. It’s hearty, filling, and really easy to throw together. For now, this will take the place of our chicken noodle soup. At least, for a little while.

Ingredients
4 lbs chicken thighs, bone-in, skin removed
10 C homemade or organic chicken broth
1 large yellow onion, chopped
2 large leeks, white and light green parts sliced
2 stalks of celery, sliced 1 lb potatoes, peeled and cubed
1 sprig of fresh thyme, chopped
1 Tbsp chopped fresh parsley
1 tsp sea salt
1/2 tsp freshly ground black pepper

Method

Cock-a-leekie Soup Recipe (paleo, primal, gluten-free)

In a large pot (we love our stock pot), combine chicken broth, onion, leeks, and chicken thighs. Bring to a boil over high heat. Then reduce heat to low and simmer for 1 hour, covered.

Cock-a-leekie Soup Recipe (paleo, primal, gluten-free)

Remove the chicken and chop the meat into small pieces. Discard the bones.

Cock-a-leekie Soup Recipe (paleo, primal, gluten-free)

Add the chicken back to the pot. Then add the celery, potatoes, herbs, and spices, and simmer for an additional 30 minutes.

Cock-a-leekie Soup Recipe (paleo, primal, gluten-free)

Serve!

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Cock-a-leekie Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print
Ingredients
4 lbs chicken thighs, bone-in, skin removed
10 C homemade or organic chicken broth
1 large yellow onion, chopped
2 large leeks, white and light green parts sliced
2 stalks of celery, sliced
1 lb potatoes, peeled and cubed
1 sprig of fresh thyme, chopped
1 Tbsp chopped fresh parsley
1 tsp sea salt
1/2 tsp freshly ground black pepper

Method
1. In a large pot (we love our stock pot), combine chicken broth, onion, leeks, and chicken thighs. Bring to a boil over high heat. Then reduce heat to low and simmer for 1 hour, covered.

2. Remove the chicken and chop the meat into small pieces. Discard the bones.

3. Add the chicken back to the pot. Then add the celery, potatoes, herbs, and spices, and simmer for an additional 30 minutes.

4. Serve!

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