COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
LEEKY CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
- Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
- Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
- Spread the crusty bread slices with soft cheese and serve with the soup.
CHICKEN SOUP WITH LEMON
Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.
Provided by Martha Rose Shulman
Categories dinner, lunch, project, soups and stews, main course
Time 1h45m
Yield Serves six generously
Number Of Ingredients 12
Steps:
- If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
- Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
- Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN SOUP WITH LEEKS AND LEMON
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1082 milligrams, Sugar 9 grams, TransFat 0 grams
BAKED CHICKEN WITH ONIONS & LEEKS
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
Provided by Bruce Aidells
Categories Healthy Chicken Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
- Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
- After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 7.6 g, Cholesterol 96.6 mg, Fat 12.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 2.5 g, Sodium 341.6 mg, Sugar 2.9 g
CHICKEN AND LEEK NOODLE SOUP
A recipe I threw together with ingredients I had on hand and it turned out so well I wanted to share. Serve with the options of fresh shaved Parmesan cheese, fresh lemon zest and a squeeze of fresh lemon juice per bowl.
Provided by Chef Petunia
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
- 2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
- 3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
- **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
Nutrition Facts : Calories 443.9, Fat 16.8, SaturatedFat 3.9, Cholesterol 113.5, Sodium 1154.9, Carbohydrate 22.5, Fiber 6.8, Sugar 5.7, Protein 48.8
MEDITERRANEAN STYLE LEEKS WITH LEMON
Greek-inspired, this is for leek and lemon lovers everywhere. A tasty, full-of-flavor side to accompany a myriad of main dishes. Complements fried and/or grilled fish to a 'T.' Can use some of the tender green parts if necessary.
Provided by Anonymous
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat olive oil in a large frying pan over medium-low heat; cook and stir garlic and sugar in the hot oil until garlic is lightly browned, 3 to 5 minutes. Mix leeks into garlic mixture; cook and stir until leeks are lightly browned, about 10 minutes.
- Drizzle lemon juice over leek mixture; season with salt and pepper. Cover pan and cook over low heat until leeks are tender, 15 to 20 minutes.
Nutrition Facts : Calories 140 calories, Carbohydrate 18 g, Fat 7.3 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 22.9 mg, Sugar 6 g
COCK-A-LEEKIE SOUP
Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes. Perfect for a cold day or a Robbie Burns supper! This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes. A bit of brown sugar substitutes for the prunes.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 15
Number Of Ingredients 17
Steps:
- Heat butter and olive oil over medium-low heat in a deep soup pot.
- Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Slice white and tender green portion into ½ inch (1.25 cm) half moons. Add to soup pot with the minced garlic. Increase heat to medium high. Stir and sauté for 5 minutes.
- Peel and slice the carrots into rounds. Dice the potato. As long as they are scrubbed it isn't necessary to peel the carrots or potatoes. Stir into the soup pot and continue to sauté while stirring.
- Dice the cooked chicken. Add to pot with the barley, chicken broth, thyme leaves, bay leaves and freshly ground black pepper. Bring to a boil, cover and simmer for 30 minutes or until barley is tender.
- Stir in brown sugar. Taste and add salt if needed. How much salt you need depends on the saltiness of the broth. Remove bay leaves.
- To serve garnish with fresh chopped parsley (optional garnish).
Nutrition Facts :
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
ROASTED MUSHROOM LEEK AND CHICKEN SOUP
This soup is simplicity at it's finest and if you use home-made chicken broth...so delicious. The contents for the soup are roasted together on the same baking sheet and everything gets chopped and added to the broth already made broth.
Number Of Ingredients 11
Steps:
- Remove the bottom and the green tops from the leeks and then cut in half lengthways. Wash very well making sure to lift the separate layers to remove all the dirt.
- Now place the chicken, leeks, mushrooms, and garlic in groups on a large baking sheet.
- Drizzle with some oil, sprinkle with coriander, salt and pepper and then bake in a preheated 350° F oven until the chicken is cooked all the way through. You can use boneless thighs if you prefer, but bone-in will be more flavourful.
- Remove from the oven and let cool a little. Once you can safely handle the ingredients, shred the chicken (discard the bone), chop the leek and then add everything to a large pot with the broth, soy, lemon juice and basil.
- Bring to a simmer and you will be ready to serve this delicious and simple broth soup.
HEARTY CHICKEN & LEEK SOUP
Flavoursome and hearty soup, great for an autumn/winter's evening supper. Serve with warm crusty bread or garlic bread.
Provided by nicola.keeble
Time 55m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Warm oven to 200C
- Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs.
- While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference.
- Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock.
- With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash.
- Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat.
- Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft.
- Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly).
- Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock.
- Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir.
- Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour)
- Pour into bowls and serve with warm crusty bread
CHICKEN SOUP WITH LEEKS AND LEMON
"This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks." Martha Rose Shulman
Provided by Annacia * @Annacia
Categories Chicken Soups
Number Of Ingredients 8
Steps:
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley, dill or marjoram.
- Tip Advance preparation: You can make this soup through Step 1 several hours before serving, but the grain will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.
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- In a large, shallow glass bowl combine oil, garlic, chilli flakes (if using), lemon juice and zest. Add chicken and stir to coat. Cover bowl and refrigerate for 20 minutes, or longer if time allows.
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CHICKEN WITH LEEKS AND LEMON | GIANGI'S KITCHEN
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- Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
- Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.
SHEET PAN MEAL: LEMON CHICKEN WITH LEEKS AND POTATOES ...
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- Place the sliced leeks in a medium bowl filled with water. Let the leeks soak for about 5 minutes. Drain the water from the leeks using a colander. Rinse the leeks under water to remove any remaining dirt particles. Dry the leeks.
- Arrange the leeks, potatoes, and garlic cloves on the sheet pan. Pour half the olive oil over the veggies (you don't need to be precise with your halving, just as close as possible), and squeeze half of the lemon over the veggies. Sprinkle with 1 tsp of salt and 1/4 tsp of the black pepper. Toss to combine. Push the veggies to the edges of the sheet pan, forming a space in the center of the sheet pan for the chicken.
- Arrange the chicken in the center of the sheet pan. Drizzle the remaining olive oil over the skin of the chicken thighs, and squeeze the juice from half the lemon over the chicken. Sprinkle the skin with the remaining salt, pepper, and all the thyme. Rub your hands over the skin to evenly distribute the spices, if needed.
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- Heat the oil over medium-low heat in a Dutch oven. Add the leeks and the garlic and cook for about 5 minutes, until tender and translucent.
- Add a large pinch of salt, the stock, and the chicken breasts and raise heat to medium-high. Once boiling, reduce the heat and cover. Let simmer for about 25 minutes, or until the chicken breasts are cooked through.
- Remove the chicken and add the beans, letting the chicken cool as the beans simmer in the broth. Once the chicken is cool enough to handle, pull it into nice hearty chunks and add it back to the soup, along with the escarole and lemon zest. Season and salt to taste.
- Ladle into bowls and top with a few thin slices of Fresno chili, chopped parsley, and a squeeze of lemon juice.
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.9/5 (27)Total Time 45 minsCategory Dinner, MainCalories 422 per serving
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
CHICKEN WITH HONEY-LEMON LEEKS RECIPE | MYRECIPES
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Servings 4Total Time 20 mins
- Sprinkle chicken evenly with 1/2 teaspoon of the salt and pepper. Massage lemon rind into chicken. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add chicken to cooker. Turn cooker off.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 11 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove chicken from cooker, and place on a platter; keep warm.
- Press [Sauté], and use [Adjust] to select "More" mode. Add remaining 2 teaspoons oil to cooker; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping inner pot frequently to loosen browned bits. Turn cooker off. Remove inner pot from cooker; stir in lemon juice and honey. Top chicken with leek mixture. If desired, sprinkle with fresh parsley or chives, and serve with lemon wedges.
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- Combine all ingredients in a large soup pot. Bring to a boil, then reduce heat to a simmer, cover and cook until chicken is tender and beginning to fall off the bone, about 1 1/2-2 hours.
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- Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
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- In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
- In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
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4.5/5 (11)Category Whole ChickenServings 4-6Total Time 1 hr 45 mins
- Untruss the chicken, if it comes trussed, and remove all the string. If time allows, let it stand out on a board for 40 minutes or so to let the chill come off it. Heat the oven to 350ºF.
- Peel the garlic cloves, and peel and cut the carrots into three lengths across, and then into sticks. Wash the leeks to remove any mud, if needed, and cut into 1-inch rounds.
- Heat the oil in a large heavy-based Dutch oven with a tightly fitting lid; I use an enameled cast-iron oval Dutch oven 12 inches long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast-side down to color the skin; I do this over high heat for 3–5 minutes, or until the skin is richly golden. Then turn the chicken the right way up.
- Take the pan off the heat and, aiming for the space around the chicken, finely grate in the zest from the 2 lemons, then grate or mince in the garlic (obviously some can end up on the chicken itself), add the dried tarragon (or thyme) and give a quick stir into the oil as best you can.
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