Chicken Soup with Leek
Cooking time: 1 h 30 minutes
Difficulty: Simple recipe
Recipe yield: 3 l
British Food Recipes
Chicken Soup with Leek – recipe for Scottish cuisine, prunes give the soup an interesting and rich taste. To make the soup less fatty and more dietary, the skin from the chicken must be removed or cooked from chicken fillet soup.
Chicken Soup with Leek Ingredients
- Leek 500 g
- Chicken thighs 2 pcs
- Rice 100 g
- Prunes 50-75 g
- Chicken broth 2,5 l
- Butter 1 tbsp
- Bay leaf 1-2 pcs
- Thyme 1-2 twigs
Chicken Soup with Leek Recipe
For the Scottish Cuisine recipe leek and chicken soup, the chicken thighs need to be disassembled. This means to remove the cut bones and remove the skin. Make broth from the bones.
Rinse prunes well, it happens that very dirty prunes come across, then it must be soaked in cold water, and then rinsed well and cut into small cubes.
Cut the leek in half lengthwise and wash well under running water, and then cut into half rings of medium thickness. Wash rice and soak in water.
Heat the oil in a heavy bottomed pan, add the chicken and fry until golden brown, then add the chopped onion and fry until soft. Then add prunes, spices and pour in the broth.
When the broth boils, reduce the heat to a minimum and cook under the lid for 1.5 hours. After the time has elapsed, remove the chicken and chop, but not very finely. Sliced chicken meat and rice put in a pot with soup, salt and cook for 10 -15 minutes until the rice is fully cooked. Serve leek and chicken soup hot with croutons.
