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Cock a leekie soup
This traditional Scottish soup is an excellent way of preparing several meals at once - a whole chicken is cooked and just half the meat used in the soup. So you have you can use the leftovers in salads, pitta bread sandwiches or pies.
What you need
- 1 whole chicken (1 1/8 kg), washed under cold running water and giblets removed
- 1/2 lemon
- 1 onion, peeled and quartered
- 2 sticks celery, trimmed and roughly chopped
- 2 1/4 l water
- 450 g leeks, trimmed and finely sliced
- seasoning
- 50 g long grain rice
- 12 pitted ready-to-eat prunes
- 3-6 tsp chopped fresh parsley
Method
Put the chicken in a large pan (with the giblets if you have them) with the lemon, onion and celery. Pour over the water. Bring to the boil, removing any scum. Season to taste. Cover and simmer slowly for 1 hour or until chicken is cooked.
Remove and discard the lemon, onion, celery and giblets. Add the leeks and rice to the pan. Cook for 20 min or until tender.
Transfer the chicken to a plate. Pour the liquid, leeks and rice into a bowl. Skim off the fat. Return to a clean pan. Adjust seasoning. Stir in the prunes. Cover and simmer for 10 min.
Remove the meat from the chicken, discarding any skin and roughly chop. Divide half the chicken between warmed soup bowls. Ladle the soup on top. Scatter with parsley.
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Preparation 10 minutes Cook 1 ½ hours Total 1 hour, 40 minutes -
Energy 570 kcal/serving Fat 4.93 g/serving Carbohydrates 119.52 g/serving Glycaemic Index 27 Glycaemic Load 5.55 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2388 | 330 | 10475 | 8350 |
| Energy (kcal) | 570 | 78.9 | 2500 | 2000 |
| Protein (g) | 40.4 | 5.58 | ||
| Carbohydrate (g) | 20.9 | 2.89 | 345 | 275 |
| Fat (g) | 35.7 | 4.93 | 95 | 70 |
| Fat (saturated) (g) | 10.1 | 1.40 | ||
| Fibre (g) | 2.58 | 0.36 | ||
| Sodium (mg) | 190 | 26.4 | ||
| Salt (equivalent) (g) | 0.48 | 0.07 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 97.4 | 13.5 | 800 |
| Vitamin B-12 (µg) | 0.69 | 0.10 | 1 |
| Vitamin B-6 (mg) | 0.95 | 0.13 | 2 |
| Vitamin C (mg) | 22.6 | 3.13 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.79 | 0.11 | 10 |
| Zinc (mg) | 2.75 | 0.38 | 15 |
| Calcium (mg) | 92.9 | 12.8 | 800 |
| Folate (mcg) | 71.5 | 9.89 | 200 |
| Iron (mg) | 4.14 | 0.57 | 14 |
| Magnesium (mg) | 74.4 | 10.3 | 300 |
| Niacin (mg) | 15.2 | 2.10 | 18 |
| Pantothenic acid (mg) | 2.23 | 0.31 | 6 |
| Riboflavin (mg) | 0.30 | 0.04 | 1.6 |
| Phosphorous (mg) | 418 | 57.9 | 800 |
| Thiamin (mg) | 0.20 | 0.03 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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