Name: Cock-a-leekie soup
Prep time: 30 min
Cook time: 510 min
Total time: 540 min
Yield: 6
Ingredients: 1.2 whole chicken; 2 clove garlic, sliced thinly; 4 medium leeks (1.4kg), sliced thinly; 2 stalks celery (300g), trimmed, sliced thinly; 4 sprigs fresh thyme; 1 large pinch cayenne pepper; 2.5 litre (10 cups) chicken stock; 1 cup (170g) seeded prunes; 2 tablespoon coarsely chopped fresh oregano; 2 tablespoon coarsely chopped fresh flat-leaf parsely

Cock-a-leekie soup

Perfect for a chilly winter's night- the entire family will love this nourishing chicken and leek soup.

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Serves 6

Prep

30M

Cook

8H 30M

Total

Ingredients

1.2 whole chicken

2 clove garlic, sliced thinly

4 medium leeks (1.4kg), sliced thinly

2 stalks celery (300g), trimmed, sliced thinly

4 sprigs fresh thyme

1 large pinch cayenne pepper

2.5 litre (10 cups) chicken stock

1 cup (170g) seeded prunes

2 tablespoon coarsely chopped fresh oregano

2 tablespoon coarsely chopped fresh flat-leaf parsely

Method

1.Place chicken, garlic, leek, celery, thyme, cayenne pepper and 2 litres of the stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.Carefully remove chicken from cooker; discard skin and bones. Shred meat coarsely using two forks.

3.Return chicken to cooker with prunes and remaining stock. Cook, covered, on high, for 30 minutes or until prunes soften and stock is hot. Discard thyme; season to taste.

4.Stir oregano and parsley into soup to serve.

Suitable to freeze at the end of step 3. Pairs well with damper, mini scones or soda bread.
Note

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