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Soup · British

Cock-a-Leekie Soup

55 min Serves 4 ~373 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendly

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g chicken thighs, bone-in
  • 3 leeks, sliced
  • 1 onion
  • 1200 ml chicken stock
  • 80 g pitted prunes
  • 2 bay leaves
  • 1 tsp dried thyme

Nutrition (per serving)

Calories
373 kcal
Protein
28.7 g
Carbohydrate
18.9 g
of which sugars
12.8 g
Fat
19.8 g
of which saturates
5.4 g
Fibre
4.6 g
Salt
2.56 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the chicken thighs into a large pot with the chicken stock, bay leaves and dried thyme, and bring to a gentle simmer.

  2. 2

    Cover and cook for 30 minutes until the chicken is cooked through with no pink remaining.

  3. 3

    Lift out the chicken, leave to cool slightly, then remove the skin and bones and shred the meat.

  4. 4

    Meanwhile, add the sliced leeks and chopped onion to the pot and simmer for 15 minutes until soft.

  5. 5

    Stir the shredded chicken and pitted prunes into the pot and simmer for a further 5 minutes until the prunes are plump.

  6. 6

    Season well and ladle into bowls, making sure everyone gets some of the leek, chicken and prunes.

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