Cock a Leekie
Discover the timeless charm of Cock a Leekie, a traditional Scottish chicken soup that combines simplicity with heartwarming flavors. This hearty dish features tender, simmered chicken, aromatic leeks, sweet carrots, and nutty pearl barley for a wholesome bowl of comfort. Enhanced by the optional addition of prunes for a touch of sweetness, this recipe brings a unique twist to classic comfort food. Perfectly seasoned with salt, pepper, and fresh parsley, Cock a Leekie is slow-cooked to perfection, allowing all the flavors to meld beautifully. With minimal prep and a soul-soothing quality, this one-pot wonder is ideal for cozy family dinners or an impressive addition to your repertoire of traditional dishes. Serve it piping hot with crusty bread for a taste of Scotland in every bite!
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Recipe Information
Ingredients
- 1 medium-sized (about 3-4 lbs) whole chicken
- 4 large leeks
- 2 medium carrots
- 1 large onion
- 0.5 cup pearl barley
- 10 cups water
- 0.25 cup, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 6-8 optional prunes
Instructions
Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under cold water to remove any grit. Slice the white and light green parts thinly; discard the dark green tops or save them for stock.
Peel and finely dice the carrots and onion.
Rinse the pearl barley thoroughly in cold water and set aside.
Place the whole chicken in a large stockpot and cover it with 10 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Reduce the heat to low and add the sliced leeks, carrots, onion, and barley to the pot.
Season with salt and pepper. Cover the pot and let it simmer gently for 1 hour.
Remove the chicken from the pot and transfer to a cutting board. Allow it to cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
Return the shredded chicken to the pot and stir. If using prunes, add them at this stage for a touch of subtle sweetness.
Simmer the soup for another 45 minutes, allowing the flavors to meld and the barley to become tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 43.7 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2756 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
