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Quick and Light Cockaleekie Soup (Chicken and Leek)

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“The distinct flavor of leeks makes a wonderful light soup. Even though I have Scotch ancestors, I've never made this using prunes. Its so good in its simple form, I just hate to tinker. (From an old Doubleday Cookbook.)”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb leek, washed and trimmed
  • 1 tablespoon butter
  • 4 cups chicken broth (use salt free if possible, otherwise omit the salt called for below)
  • 12 cup diced cooked chicken meat
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 2 -3 tablespoons chopped parsley (to garnish)
  • 4 -6 coarsely chopped pitted prunes (optional)

Directions

  1. Cut the leeks in half lengthwise and chop the halves at 1/8 inch intervals.
  2. Include some of the green tops.
  3. Melt butter in saucepan and stir-fry leeks 2 or 3 minutes over moderate/low heat.
  4. Add other ingredients (except parsley) and simmer 10-12 minutes.
  5. Serve with parsley sprinkled on top.

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