Cock-a-Leekie Scottish Soup Dish and Rustic Bread in honor of the Open

Cock-a-Leekie Scottish soup is loaded with roasted chicken, packed with savory vegetables, and sweetened with prunes. It's a meal in a bowl. 

If a busy mom or dad read 99% of the online recipes for cock-a-leekie soup, there's probably no chance you would EVER try this recipe. Therefore, I've made it quick and easy. The great thing about this soup is that it's a complete meal. I used a whole roasted chicken, white and dark meat, several different vegetables, a broth, and prunes. In addition,  I made a rustic Scottish bread called a Bannock. Click Scottish Bannocks for the recipe.
​
I'm going to post a few pictures of the process and will publish the ingredients and directions after the photos. Let's get to it!

Sauté the vegetables in a T. of coconut oil. Go ahead and salt and pepper to taste. 

Pick up a roasted chicken at the grocery, debone it, and add the whole thing, white and dark meat to the pot. 

Add two boxes of chicken broth, three bay leaves, the sushi rice, and prunes for approximately 10-15 minutes

Serve the soup in a pretty bowl. Spoon lots of chicken and vegetables into every bowl. 

The title of the recipe mentions the Open. I'm referring to the British Open. It's that time of year. Golf competitions happen every weekend. If you're watching the tournament, you'll witness the cold rain passing through Prestwick Golf Club. Making soup may seem strange during the hot summer days in the Midwest, but not so strange if you were there. It's in the 60s with lows in the 40s. So, bottoms up!

Ingredients:
A whole roasted chicken deboned 
One cup of sushi rice or any whole-grain rice
​T. of coconut oil
Two cloves of chopped garlic
One whole onion (chopped)
1/2 bag of small carrots (cut)
Four celery stalks (cut)
Two leeks with three to four stalks per leek
1/2 bag of small dried prunes
Three bay leaves
Two boxes of chicken broth (low-sodium)
Salt & white pepper to taste

Directions:
After deboning the chicken, set aside.

If you're using sushi rice, wash it and let it sit in cold water for 30 minutes as directed.  Whatever rice you use (don't use minute rice), follow the directions on the package. 

Sauté the vegetables in the stockpot: garlic, onion, carrots, celery, and leeks. Salt and Pepper. Add the chicken, the broth, and the bay leaves. Turn the heat up by setting the burner to medium.  After 5 - 7 minutes, turn the heat to medium-low for 20 minutes to slowly cook the vegetables. 

While the stock pot is on medium-low, cook the rice as directed on the package, typically for 20 minutes. Add the rice to the stockpot of soup. Add the prunes. Let everything simmer for another 10 minutes. 

TIP: I would take the prunes out before serving the soup. They tend to get mushy. They've done their job. Added the sweetness. I didn't mind the texture but my husband wasn't a fan. 

Serve. It will make six to eight bowls of soup.