Cock-a-leekie Soup

New spring leeks

New spring leeks


One of the greens I picked up on Saturday at the Poulsbo Farmer’s Market was a bunch of new leeks. I had a chicken carcass and some leftover thighs, so naturally I thought of making the soup with that wonderful name, cock-a-leekie.

Normally I would start this soup out by sauteeing carrots and celery and the leeks. As I was pressed for time I just simmered the carcass in a pot of water for an hour, removed the carcass, and added the rest of the ingredients. This is a simple peasant dish with many variants – it’s not meant to be elegant, it’s mean to use up the bits you have around the kitchen. Many recipes I’ve seen call for rice, I had egg noodles so I used those.

Cock-a-leekie Soup

1 bunch leeks
2 cups chicken stock
1 cup chicken pieces
salt to taste
approx. 6 ozs. egg noodles (half package)

Make or heat the chicken stock. Cut the dark green parts off the leeks (if you’re making stock they can go into the stock pot). Slice the leeks and soak them in water to clean them of grit, then chop them. Chop the chicken meat. Add the leeks and chicken meat to the stock. Bring to a boil and let simmer for ten minutes or so. Add the egg noodles, bring to a boil, simmer for four minutes. You want the noodles al dente because they’ll get softer in the soup as they sit.


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