Tested till perfect Cock-a-Leekie Soup

Cock-a-Leekie Soup

You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 2 cups 2cupssliced leekleeks
  • 2 2boneless skinless chicken breastboneless skinless chicken breasts, cubed
  • 6 cups 6cupschicken stock
  • 3/4 cup 3/4cuplong grain rice
  • 1 strip 1striplemon peel, (2 inches/5 cm long)
  • 1 1bay leafbay leaves
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspchopped fresh parsley
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In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened.

Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside.

Add chicken stock, rice, lemon peel and bay leaf; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.

Discard lemon peel and bay leaf. Season with salt and pepper. Ladle into warmed bowls; sprinkle with parsley.

Nutritional Information Per serving: about

cal 320 pro 24g total fat 10g carb 31g
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