Chicken Leekie
Warm, comforting, and brimming with wholesome flavors, Chicken Leekie is a modern twist on the classic Scottish soup, perfect for any season. This hearty dish features tender, bone-in chicken thighs simmered with sweet, earthy leeks, aromatic garlic, and a vibrant medley of carrot and celery. Infused with fragrant thyme and a touch of bay leaf, the broth becomes rich and savory, while a handful of long-grain rice adds substance to make it a satisfying one-pot meal. Easy to prepare and packed with nutrients, this flavorful soup is ideal for weeknight dinners or cozy family gatherings. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Keywords: chicken leekie recipe, Scottish chicken soup, leek soup, comforting chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 3 large Leeks
- 100 grams Long-grain rice
- 1 medium Carrot
- 2 stalks Celery
- 2 cloves Garlic
- 1.5 liters Chicken stock
- 1 piece Bay leaf
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (for garnish)
Instructions
Prepare the leeks by cutting off the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then rinse thoroughly under cold water to remove any dirt. Slice the cleaned leeks into thin rounds.
Peel and dice the carrot into small pieces. Chop the celery into bite-sized slices. Mince the garlic cloves.
In a large soup pot or Dutch oven, add the chicken thighs and pour in the chicken stock. Bring it to a boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface.
Add the leeks, carrots, celery, garlic, bay leaf, and thyme to the pot. Stir well, then cover and let simmer for 30 minutes.
After 30 minutes, remove the chicken thighs from the pot and place them on a plate to cool slightly. Add the rice to the soup and continue simmering for another 15-20 minutes, or until the rice is cooked and tender.
While the rice cooks, shred the chicken thighs into bite-sized pieces, discarding the bones. Return the shredded chicken back to the pot.
Season the soup with salt and black pepper, adjusting to taste. Remove the bay leaf before serving.
Serve the Chicken Leekie hot in bowls, garnished with a sprinkle of chopped parsley for a fresh, vibrant touch.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
