Cock a Leekie Soup
Warm your soul with a steaming bowl of Cock-a-Leekie Soup, a classic Scottish comfort food with a rich history and robust flavors. This hearty soup combines tender, slow-simmered chicken with the delicate sweetness of leeks, the earthiness of pearl barley, and a surprising hint of fruitiness from prunes. Infused with aromatic thyme and bay leaves, it’s an irresistible medley of textures and tastes. Perfect for cold days or family gatherings, this wholesome recipe requires just 15 minutes of prep time before it gently cooks to perfection, filling your kitchen with its inviting aroma. Serve it with crusty bread for a satisfying, nourishing meal that celebrates the best of rustic Scottish cuisine. Keywords: Cock-a-Leekie Soup, Scottish soup recipe, hearty chicken soup, leek soup, classic comfort food.
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Recipe Information
Ingredients
- 1 medium (about 3-4 pounds) Whole chicken
- 6 medium Leeks
- 2 large Carrots
- 1 large White onion
- 2 medium Celery stalks
- 0.5 cup Pearl barley
- 6-8 pieces Prunes
- 8 cups Chicken stock
- 3 Fresh thyme sprigs
- 2 Bay leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 4 cups Water
Instructions
Rinse the chicken under cold water and remove any excess fat or innards from the cavity. Pat it dry using paper towels.
Prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts into 1/4-inch rounds, then rinse thoroughly under cold water to remove any dirt or sand.
Peel and dice the carrots into bite-sized pieces. Dice the onion and celery into similar sizes.
In a large stockpot, place the whole chicken, along with the diced onion, celery, bay leaves, and thyme sprigs.
Pour in the chicken stock and water to fully submerge the chicken. Bring the pot to a boil over medium-high heat.
Reduce the heat to a simmer, skimming any foam or impurities that rise to the surface using a spoon. Cover the pot and let simmer for about 45 minutes.
Carefully remove the chicken from the pot and transfer it to a plate. Allow it to cool slightly before removing the meat from the bones. Shred the meat into bite-sized pieces and set aside. Discard the bones or save them for future stock.
Return the pot with the broth to a simmer, and add the prepared leeks, carrots, celery, pearl barley, prunes, salt, and black pepper.
Simmer the soup, uncovered, for about 30-40 minutes or until the barley is tender and the vegetables are cooked through.
Add the shredded chicken back to the pot and stir well to combine. Simmer for an additional 10 minutes to heat the chicken through.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Remove the bay leaves and thyme sprigs before serving. Serve hot with crusty bread or oatcakes, if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 69.6 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3194 mg | 68% | |
*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.
