Cock a Leekie Chicken and Leek Soup
Cozy up with a bowl of traditional Scottish comfort food with this Cock a Leekie Chicken and Leek Soup recipe. This hearty, aromatic soup features tender shredded chicken, delicate leeks, wholesome pearl barley, and a surprising pop of sweetness from chopped prunes, creating a perfect balance of savory and sweet flavors. Slow-simmered with fresh thyme, bay leaf, and a medley of vegetables, the broth is richly flavorful and deeply nourishing. Perfect for chilly evenings or a comforting family dinner, this classic dish is both satisfying and simple to prepare. Garnished with fresh parsley for a vibrant touch, this 90-minute one-pot wonder is a must-try for fans of traditional soups with a modern twist. Ideal as a standalone meal or paired with crusty bread for dipping, this Cock a Leekie recipe promises to bring warmth and flavor to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Whole chicken (about 3-4 lbs)
- 10 cups Water
- 3 Leeks
- 1 Carrot
- 1 Celery stalk
- 0.5 cup Pearl barley
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Prunes (pitted and chopped)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Clean the leeks thoroughly, removing any dirt from between the layers. Slice the white and light green parts into thin rounds.
Rinse the chicken under cold water and place it in a large soup pot. Add the water, sliced leeks, carrot, celery stalk, bay leaf, and thyme sprigs. Bring to a boil over medium-high heat.
Skim off any foam or impurities that rise to the surface as the pot comes to a boil. Reduce the heat to low, cover, and let the soup simmer for 60 minutes.
Remove the chicken from the pot and place it on a cutting board to cool slightly. Once cooled, remove the meat from the bones, shred it into bite-sized pieces, and set it aside. Discard the bones.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and herbs. Return the strained broth to the heat, and add the pearl barley. Simmer uncovered for 25-30 minutes, or until the barley is tender.
Stir the shredded chicken back into the pot. Add the chopped prunes, salt, and black pepper. Simmer for an additional 5-10 minutes to allow the flavors to meld.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 77.4 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 560 mg | 43% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3796 mg | 81% | |
*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.
