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Speedy cock-a-leekie

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Often called the National Soup of Scotland, cock-a-leekie is traditionally made with leeks and peppery chicken stock and filled with vegetables. We add prunes to this version for a touch of sweetness. On the table in 30 minutes, barley, mushrooms and parsnips fill each hearty bowl. A dash of sherry finishes the soup with a bright and flavorful note. Serve a slice of oat-bran bread, toasted and cut into triangles, with each warm bowlful. First time working with leeks? Be sure to clean then thoroughly to remove their sandiness. Trim away most of the dark-green tops and the roots, leaving the root end intact to hold the layers together. Slice the leek lengthwise to a half inch from the root end. Hold by the root end, fan open the layers, and rinse thoroughly under cold running water.

Ingredients

Canola oil

1 tsp

Uncooked leeks

1¼ pound(s), thinly sliced

Fat free chicken broth

5 cup(s)

Uncooked pearl barley

⅔ cup(s), quick-cooking

Uncooked parsnip

2 medium, finely chopped

Black pepper

½ tsp, freshly ground

Uncooked skinless boneless chicken breast

¾ pound(s), cut into 1-inch pieces

Mushrooms

½ pound(s), white, sliced

Prunes

6 piece(s), pitted prunes, chopped

Dried thyme

1 tsp

Sherry (dry or sweet)

2 Tbsp, or port

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened, 7–8 minutes. Add the broth, barley, parsnips, and pepper; bring to a boil. Reduce the heat and simmer, covered, about 8 minutes.
  2. Add the chicken, mushrooms, prunes, and thyme; return to a boil. Reduce the heat and simmer, covered, until the chicken is just cooked through, 3–4 minutes. Stir in the port or sherry.

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