Chicken & leek soup

This is a variation of the classic Scottish cocka-leekie soup.

  • 4 leeks
  • 1 t butter
  • 6 chicken thighs, skinned, with visible fat removed
  • 8 c chicken stock or water
  • 1 medium yellow onion, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 10 peppercorns
  • 4 med carrots, peeled and sliced
  • sea salt and fresh-cracked pepper

Clean leeks well under running water (they have a tendency to hide sand and dirt) and take off any tough or wilted outer green layers. Rough chop the white and light green of one of the leeks and place with the butter in a large saucepan. Cook in the butter for about 10 minutes until soft. Add chicken, stock, onion, bay leaf, thyme and peppercorns; bring to boil.

Reduce heat, cover and simmer for about 30 minutes. In the meantime slice the light green and white parts of the remaining leeks. Remove chicken.

When cool enough to handle, debone and chop into bite-sized pieces (or shred) and reserve. Strain liquid, discard vegetables and seasonings. Return strained liquid back to the pot along with leeks and carrots. Cook for about 15 minutes until carrots are tender. Add chicken back to the pot. Check seasoning and serve.

Serves 4-6.