"Braveheart" Cock-A-Leekie Soup
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 8
4,150 views
Scotland's beloved chicken-and-leek soup gets a hearty upgrade in this version, where a whole chicken and a meaty beef shank simmer with bacon, thyme, and bay into a soul-warming broth. Pearl barley adds body and leeks bring gentle sweetness. It is exactly the sort of long-simmered pot that makes a cold evening feel like a hug.
Ingredients
Ingredients
- 3 1/2 Lbs Chicken
- 1 Lb Beef Shank
- 6 Cups Chicken Broth
- 4 Slices Bacon - Chopped or Crumbled
- 1 Tbsp Thyme
- 1 - Bay Leaf
- 3/4 Cup Pearl Barley
- 1 1/2 Cups Leek
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Tbsp Parsley
Directions
Directions
- Put the chicken, beef, broth, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.
- Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.
- Remove chicken for pot. When cool enough to handle, De-bone and set aside.
- Add leeks and barley to the pot, and simmer 15 minutes.
- Remove beef shanks and De-bone. Chop meat coarsely, and return to the pot, along with the chicken.
- Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley or chopped green onion.
Nutrition
Per serving · 8 servingsCalories
350
Fat
15 g
Saturated fat
5 g
Carbohydrates
30 g
Sugar
1 g
Fiber
4 g
Protein
30 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 1/2 Lbs Chicken
- 1 Lb Beef Shank
- 6 Cups Chicken Broth
- 4 Slices Bacon - Chopped or Crumbled
- 1 Tbsp Thyme
- 1 - Bay Leaf
- 3/4 Cup Pearl Barley
- 1 1/2 Cups Leek
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Tbsp Parsley
Recipe Related Shopping
Serving / Pasta Bowls Set of 6
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