Cock-a-leekie soup
Perfect for a chilly winter's night- the entire family will love this nourishing chicken and leek soup.
- 30 mins preparation
- 8 hrs 30 mins cooking
- Serves 6
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Ingredients
Cock-a-leekie soup
- 1.2 whole chicken
- 2 clove garlic, sliced thinly
- 4 medium leeks (1.4kg), sliced thinly
- 2 stalks celery (300g), trimmed, sliced thinly
- 4 sprigs fresh thyme
- 1 large pinch cayenne pepper
- 2.5 litre (10 cups) chicken stock
- 1 cup (170g) seeded prunes
- 2 tablespoon coarsely chopped fresh oregano
- 2 tablespoon coarsely chopped fresh flat-leaf parsely
Method
Cock-a-leekie soup
- 1Place chicken, garlic, leek, celery, thyme, cayenne pepper and 2 litres of the stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.
- 2Carefully remove chicken from cooker; discard skin and bones. Shred meat coarsely using two forks.
- 3Return chicken to cooker with prunes and remaining stock. Cook, covered, on high, for 30 minutes or until prunes soften and stock is hot. Discard thyme; season to taste.
- 4Stir oregano and parsley into soup to serve.
Notes
Suitable to freeze at the end of step 3. Pairs well with damper, mini scones or soda bread.
