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Cock-a-Leekie Chicken Soup

Annette Zito, KitchAnnetteâ„¢
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs


  • 2 lb. chicken thighs, skinless
  • 2 lb. chicken breasts, skinless
  • 2 qt chicken stock
  • 4 cups water
  • 8 leeks, chopped
  • 3-4 large carrots, cleaned and chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 2 cups rice, cooked
  • 10 prunes, pitted and chopped
  • 1/2 cup parsley, minced


  • Using a large heavy pot or Dutch oven, brown chicken on all sides and remove from the pot. Set chicken aside.
  • Add stock, water, leeks, carrots, and bay leaves to the pot. Bring to a boil, scraping any browned bits from the bottom. Add back the chicken and season with salt & pepper. Reduce heat and simmer.
  • After an hour, remove chicken and shred meat from the bones. Add back the chicken meat and rice. Bring to a boil, reduce heat, and simmer about 15 minutes. Add prunes and parsley, and let simmer about 15 minutes more. Serve hot.