Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup pearl barley
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 cup dried prunes, pitted and chopped
- Salt, to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large soup pot over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken from the pot and set aside.
3. Add the leeks and garlic to the pot and sauté until softened, about 5 minutes.
4. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
5. Add the barley, bay leaf, thyme, and black pepper to the pot. Stir to combine.
6. Return the chicken to the pot and bring the soup to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the chicken is cooked through and the barley is tender.
8. Remove the chicken from the pot and shred the meat. Discard the bones and skin.
9. Return the shredded chicken to the pot and add the chopped prunes. Stir to combine.
10. Season the soup with salt, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium-high heat for browning the chicken, then low heat for simmering the soup.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 39g
Dietary fiber: 8g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or a whole chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Leeks can be substituted with onions.
- Pearl barley can be substituted with brown rice or quinoa.
- Dried prunes can be substituted with dried apricots or raisins.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a splash of white wine to the soup for extra depth of flavor.
- Use turkey instead of chicken for a Thanksgiving twist.
Tips and tricks:
- To make the soup in advance, prepare the soup up to step 8, then let it cool and refrigerate. Reheat the soup and add the shredded chicken and prunes before serving.
- To make the soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish the soup with chopped fresh parsley or chives.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Cock-a-leekie soup is a traditional Scottish soup made with chicken and leeks. It dates back to the 16th century and was originally made with prunes, which were a common ingredient in Scottish cooking.
Flavor profiles:
Cock-a-leekie soup is savory and slightly sweet, with a rich chicken flavor and a hint of thyme. The prunes add a subtle sweetness and a chewy texture.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Scottish