Gluten-Free Scottish Cock-a-Leekie

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 lb cooked chicken, shredded or diced
• 2 cups leeks, white and light green parts only, thinly sliced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and minced garlic, sautéing until the leeks are softened and fragrant, about 5-7 minutes. Be careful not to brown the garlic.
2. 2 Add the diced carrots, celery, and potatoes to the pot. Stir well to coat the vegetables with the oil and leek mixture, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
3. 3 Pour in the gluten-free chicken or vegetable stock. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
4. 4 Stir in the cooked, shredded chicken and the cornstarch slurry. Increase the heat slightly and continue to simmer, stirring constantly, for another 5 minutes, or until the soup has thickened to your desired consistency. The soup should have a slightly glossy sheen.
5. 5 Season the Cock-a-Leekie soup with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately.

Nutrition (per serving)

Tips & Notes

• Traditional cock-a-leekie includes prunes. Add a handful of chopped prunes with the chicken for the classic sweet note.
• Cook the leeks gently until silky, as step 1 says. Browned leeks taste bitter in a clear soup.
• If you use rotisserie chicken to save time, choose one labeled gluten-free, since some seasonings contain gluten.

Common questions