Mustard Free Cock-A-Leekie Soup
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Learn more →Ingredients
4 servings
For the soup
- 1.5 lb bone-in, skin-on chicken thighs (about 3 thighs), fresh
- 6 cups water
- 3 medium leeks (white and light-green parts only), halved lengthwise and sliced into ½-inch pieces, rinsed well
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- ⅓ cup long-grain white rice, rinsed
- 6 fresh prunes (fresh plums), pitted and quartered
- 3 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley, plus more for serving
- 1 tsp salt, plus more to taste
For serving
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Place the chicken thighs in a large 5–6 qt pot and cover with 6 cups of water. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam that rises to the surface during the first 5 minutes.
- 2
Add the leeks, carrots, thyme sprigs, parsley sprigs, and 1 tsp salt to the pot. Simmer uncovered over medium-low heat for 35 minutes, until the chicken is cooked through and registers 165°F (74°C) at the thickest part not touching bone.
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