A quick and easy meal for weeknights is cockaleekie or chicken and leek soup.
Leeks are typically a spring vegetable. They’re lighter and sweeter than onions.
They look like giant green onions or chives.
I love having leftover chicken in the freezer and chicken stock on hand for easy meals like this one.
I chop up celery and carrots. I clean and slice up the leeks.
Sauteed in butter or oil, they smell heavenly.
I add herbs, black pepper, chicken stock, and chopped cooked chicken.
It’s ready in fewer than 30 minutes!
With a salad and some 1-hour bread machine soda bread, it’s a hearty meal for a cold night.
- 1 c sliced leeks
- 1 carrot, peeled and sliced
- 1 stalk celery, diced
- 1-2 T butter, oil, or bacon grease
- 1-2 T white wine or sherry
- 3 c chicken stock
- 1 c cooked chicken
- 1 T black pepper
- 1 T thyme leaves
- 1 c cooked brown rice
Saute vegetables in fat for about 5 minutes. Splash with wine.
Add stock and chicken. Heat to boiling.
Add seasoning and rice. Serve warm with soda bread.