Scottish Chicken Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 plum (s), dried
- 1 leek
- 1.2 liters chicken broth
- 1 small chicken
- Parsley, chopped
- Thyme, dried
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cover the plums with cold water and soak overnight.
- Clean the leek, cut in half lengthways, wash thoroughly and cut very finely. Put the chicken stock in a large saucepan and add the chicken along with the parsley, thyme, salt and pepper. Cover the soup and cook for about 1 hour, until the chicken is cooked through.
- Take out the chicken. Add the leek and plums to the stock and cook, covered, for 20 to 30 minutes, until the leek and plums are cooked through.
- In the meantime, remove the chicken from the bones, cut into small pieces and add to the broth.
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