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Creamy Cock a Leekie Soup with Bacon and Rice ( Gluten Free )

Yum

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If you’re looking for a filling and warming dinner, this Creamy Cock a Leekie Soup with Bacon and Rice is just the thing!

Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins



Ingredients

  • 1 1/2 tbsp vegetable oil
  • 1 medium chicken jointed into pieces*
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 onions peeled and chopped
  • 4 carrots peeled and roughly chopped
  • 3 leeks washed and cut into thick slices
  • ¼ tsp celery salt
  • 2 chicken stock cubes (use bouillon for gluten free)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 100 g long grain rice
  • 4 rashers bacon
  • 2 tbsp double (heavy) cream
  • 10 prunes sliced in half

Instructions

  1. Heat 1 tbsp of the oil on a medium-high heat in a large, high-sided pan (big enough for the whole chicken), season the chicken pieces with a good pinch of salt and pepper and brown all over in the pan. You may have to do this in 2 batches, depending on the size of your pan. It should take around 10 minutes.
  2. Remove the chicken from the pan and place in a bowl.
  3. Add the onions, carrots and leeks to the pan, along with the remaining salt and pepper and the celery salt. Fry for 5 mins on a medium-high heat – until the onions start to soften. Remove half of the vegetables from the pan and put to one side.
  4. Add in the chicken back into the pan. Sprinkle on the two stock cubes and cover with cold water. Add the bay leaves and 2 sprigs of fresh thyme. Turn up the heat and bring to the boil, place a lid on the pan and simmer for 1 hour.
  5. After an hour, remove the lid, and carefully remove the chicken pieces. Place on a chopping board to cool a little.
  6. Strain the stock using a sieve, and pour the strained stock back into the pan. Add in the rice and the reserved vegetables. Bring back to boil and simmer for 15 mins.
  7. Meanwhile shred the chicken, discarding the bones. Add all but a handful of the chicken back into the pan with the vegetables and cook for a further 10 minutes.
  8. Heat up the remaining oil on a high heat in a small frying pan/skillet. Add the bacon, then fry until crisp. Remove from the pan and chop into pieces. Add the reserved shredded chicken to the frying pan and fry on a high heat for a few minutes in the bacon fat. This makes a lovely, flavourful topping!
  9. Stir the cream into the soup, then top with the crispy bacon, the fried chicken pieces and the prunes. Add a sprig of thyme and serve.

Nutritional Information


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