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    Home > Soups

    Creamy Cock a Leekie Soup with Bacon and Rice

    Published: Feb 1, 2018 · Modified: Mar 23, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

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

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

    I sometimes get told off for making recipes on the blog that don't follow the exact ingredients or approach for the traditional version.

    When it first happened (via a comment on the blog), I was shocked and rather downhearted. I hate the thought of offending anyone, and I honestly thought about changing the recipe.

    But, after a bit of moping, I realised that that it's my recipe, and I really like it. It's my take on a certain dish, that may have certain traditional origins, but that doesn't mean that I shouldn't modify it according to my own tastes, or because I need to swap out that difficult-to-source ingredient.

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

    After all, if we searched for Special Fried Rice, i'd be pretty disappointed if the results all showed the same recipe.

    One of the things I love most about being in the kitchen is trying different things, adding a bit of a twist here and there and experimenting!

    Experiment guys!

    Use up those leftovers, add something unusual (I LOVE adding a tbsp of jarred beetroot juice to my corned beef hash soup - a tip from my dad), or serve it in a different way (how about stuffing potato skins with lasagne?). If it works, share it!

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

    I love hearing how other people might make a recipe that appears on KS - either your own traditional recipe, or the modifications you might make to my recipe. Let's make dinner an adventure!!

    Anyway, what I'm trying to say in a very long, drawn-out way, is that this isn't your traditional Cock-a-Leekie soup. ????????

    It's got chicken, leeks, stock and a few prunes in there. Rice too (sometimes people add rice, others sometimes add barley, or neither). So it's covering quite a lot of the Cock-a-Leekie bases. But I like to brown my chicken for more flavour. Then add in some cream, and then top with crispy bacon. ????????

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

    Yep, it's not 100% authentic, but it's bloomin delicious!! And filling too. I made it for Chris and I for a late lunch, and we ended up not bothering with dinner. Next time I'll just serve it for dinner!

    Hope you enjoy and if you make the recipe and add any of your own touches, I'd love to know!

    More Soup Ideas

    Still hungry for more Soups?  Take a look at these:

    Creamy Chicken and Vegetable Soup

    Chicken Noodle Soup With Turmeric

    Pulled Pork and Bean Soup

    Creamy Sausage Soup

    Spicy Parsnip and Sweet Potato Soup

    Broccoli Soup

    The Creamy Cock-a-Leekie Soup with Bacon and Rice recipe:

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

    Creamy Cock a Leekie Soup with Bacon and Rice

    By: Nicky Corbishley
    If you're looking for a filling and warming dinner, this Creamy Cock a Leekie Soup with Bacon and Rice is just the thing!
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 35 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Dinner, Lunch
    Cuisine Scottish
    Servings 6 people
    Calories 520 kcal

    Ingredients
     

    • 1 ½ 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
     

    • 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.
    • Remove the chicken from the pan and place in a bowl.
    • 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.
    • 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.
    • After an hour, remove the lid, and carefully remove the chicken pieces. Place on a chopping board to cool a little.
    • 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.
    • 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.
    • 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!
    • 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.

    ✎ Notes

    This video is helpful if you need help on how to joint a chicken.
    .
    Nutritional Information is per serving.

    Nutrition

    Calories: 520kcalCarbohydrates: 38gProtein: 26gFat: 29gSaturated Fat: 10gCholesterol: 103mgSodium: 731mgPotassium: 653mgFiber: 4gSugar: 11gVitamin A: 7925IUVitamin C: 13.1mgCalcium: 80mgIron: 2.6mg
    Keywords Autumn food, Healthy Lunch Ideas, Soup Ideas, Stoup
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    If you're looking for a filling and warming dinner, this Creamy Cock a Leekie Soup with Bacon and Rice is just the thing! #chickensoup #creamysoup #scottishrecipe #bacon

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Nichola Stephenson says

      October 15, 2021 at 8:35 am

      Hello Nicky
      Can this soup be frozen.
      Thank you😊

      Reply
    2. Janni Sørensen says

      February 05, 2018 at 8:45 am

      Loving your recepies ????.. Janni (Denmark )

      Reply
      • Nicky Corbishley says

        March 23, 2018 at 4:48 pm

        Thanks Janni - lovely to hear from you 😀

        Reply
    3. Kathryn Clayton says

      February 03, 2018 at 12:42 pm

      5 stars
      Meals would become so boring if we followed the same recipe, without adding our own little twists. The kitchen is my happy place, where I love experimenting with different recipes and foods. I love your take on some traditional recipes, keep up the amazing work.????

      Reply
      • Nicky Corbishley says

        March 23, 2018 at 4:39 pm

        Thanks and yes to that!! ❤❤❤️️️

        Reply
    4. Beverly says

      February 02, 2018 at 12:06 pm

      5 stars
      Before I retired I was a classically trained chef. Recipe alterations are how new innovations are developed. They are NOT written in stone, but are nothing more than guidelines. I almost always 'tinker' with a recipe. You are totally correct to make any recipe your own way. Keep it up, you're doing well.

      Reply
      • Nicky Corbishley says

        February 02, 2018 at 12:16 pm

        Thankyou Beverly - yes to this! It's so much more fun to tinker with a recipe!
        Btw, I'm honoured that a classically trained chef would come and read my recipes 😀 😀

        Reply
    5. Lavina Datwani says

      February 02, 2018 at 8:26 am

      Hi Nicky,

      I love this post and really just want to say you go girlfriend and do you! 🙂
      As a fellow food blogger who also uses unconventional methods/ingredients in my recipes, I completely understand what you mean by it's your take on the recipe and it's YOUR RECIPE! 😉 Not everyone is going to like it, but hey, it's what you love and believe in so keep up the creativity!
      Love all your gorgeous photographs and looking forward to your next post as always!

      Reply
      • Nicky Corbishley says

        February 02, 2018 at 12:14 pm

        Thank you so much Lavina 😀 You're 100% right!!

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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