Cock a leekie is a traditional Scottish soup of leeks and chicken. Winter is coming. That's soup time over here. I'm dusting off some fridge cleaning soup recipes. This is one of my favourites to do after I've made Chicken Soup because I usually have a few leeks left over. This is not a THE traditional way to do the soup. I do most of this in the crock pot, but you can do it stovetop.
Let's get into trouble!
2 lg Boxes Reduced Sodium Chicken Stock
3 Reduced Sodium Telma Chicken Consumme Cubes
1 med Red Onion - Minced
1 Tbsp Worchestershire Sauce
2 large Leeks - Diced
1 stalk Celery - Minced
2 sm Yellow Squash - Diced
1 Tbsp Italian Seasoning Blend
Toss into the crock, put it on low and come back in 5- 8 hours.
1.5# Boneless Skinless Chicken Breast
2 Tbsp Ceasar Dressing
1 Tbsp Honey
1 tsp Lemon Pepper Seasoning
Trim Chicken breast. Place foil on a cookie sheet or baking pan. Place chicken on foil and cover with Dressing, honey and lemon pepper. Close foil to keep the juices inside. Bake at 400 degrees for 25 minutes.
While the chicken is cooking, use a stick blender to puree the soup in the crock pot.
When the chicken is finished, let it rest for 5 minutes before dicing. Pour the juice from the cooked
chicken that is reserved nicely in your foil packet into the soup and give it a bit of the stick.
Toss the diced chicken in a bowl with 2 Tbsp of cornstarch before putting them into the soup. Stir. The cornstarch will thicken the soup slightly. Turn off the crock pot. Serve.
If you want to get super crazy with the creamy aspect, before you add the chicken - throw in half a bar of reduced fat cream cheese and blend that sucker good with your immersion blender stick.