Scottish Cock-a-Leekie Soup

Concocted long ago in Scotland, this hearty, traditional soup features chicken, leeks, and barley with a surprising garnish of dried plums.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 50 mins

Scottish Cock-a-Leekie Soup

Directions

  1. In a Dutch oven combine chicken, broth, the water, carrots, celery, bay leaves, salt, and pepper. Bring to simmering over medium heat. Simmer, covered, for 30 to 35 minutes or until chicken is tender and no longer pink (180 degrees F in thigh). Remove chicken pieces.
  2. When cool enough to handle, remove and discard skin from chicken. Pull meat from bones, discarding bones. Coarsely chop chicken; return to pot.
  3. Add leeks and thyme to pot. Simmer, covered, for 10 minutes. Stir in barley; simmer, covered, for 10 to 15 minutes more or until leeks and barley are tender.
  4. In a small bowl combine dried plums, parsley, and bacon. Ladle soup into bowls and top with bacon mixture.
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Nutrition Facts (Scottish Cock-a-Leekie Soup)

  • Per serving:
  • 399 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 75 mg chol. ,
  • 1205 mg sodium ,
  • 41 g carb. ,
  • 6 g fiber ,
  • 11 g sugar ,
  • 24 g pro.
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