Cock-a-Leekie Soup – Made with Plenty of Leeks
Cock-a-Leekie Soup is a traditional Scottish chicken and barley soup made with plenty of leeks. Depending on your cooking method, it can be made in 30-45 minutes, making it a delicious option for any night of the week.
Leeks are the star of this Cock-a-Leekie soup. Like all members of the allium family (which also includes onions and garlic) they contain the flavonoid kaempferol which is known to help protect blood vessel lining as well as other antioxidants polyphenols which protect the body from a wide variety of ailments due to oxidative stress (source). Add in vitamin K and manganese, and you will understand why leeks are a great addition to your diet.
Cock-a-Leekie Soup Ingredients
The last ingredient may shock you, but I assure you the chopped prunes (aka “dried plums”) add amazing contrast to the other flavors.
- 1 pound boneless chicken breasts or thighs
- 2 medium leeks
- 2-3 medium carrots, cut in 1/2 inch slices
- 1/2 onion, diced
- 1/3 cup pearl barley
- 1 bay leaf
- 1 teaspoon thyme
- 2 quarts chicken broth
- sliced prunes for serving
Directions
- Cut the leeks in half lengthwise, then slice into thin strips.
- Put all ingredients except prunes into a large stockpot or pressure cooker and cook until the barley is tender: stovetop about 40 minutes; pressure cooker 15 minutes at high pressure, 10-minute rest then release remaining pressure.
- Remove chicken from the pot, shred and return to the soup.
- Serve with sliced prunes.
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