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COCK-A-LEEKIE SOUP

 

The traditional method involves the slow simmering of a whole chicken, but today it can be prepared with less time and effort.

 

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COCK-A-LEEKIE SOUP

 

INGREDIENTS:

 

450g (1lb) chicken breasts and thighs

2 bay leaves

1 litre (1 ¾ pints) chicken stock or vegetable stock

2 leeks, thinly sliced

2 carrots, grated

60g (2 oz) long grain rice

Pinch of ground cloves

1 tsp sea salt

1 tbsp chopped flat-leaf parsley

 

METHOD:

 

1 – Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover and simmer for 30 minutes.

 

2 – Skim the surface of the soup and discard any scum that has been formed. Add the vegetables, rice, cloves and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

 

3 – Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

 

4 – Stir in the parsley, then ladle the soup into a warm tureen or divide between individual serving bowls and serve while hot.

 

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