The comforting taste of Cock-a-Leekie Soup is a soup recipe that goes back many years for me. A traditional Scottish recipe that’s easy to make and full of flavour. This version you can choose to use a small whole chicken, or you can use a mix of chicken thighs, legs, and breast for a rich and hearty broth. If you use a small chicken, just make sure you have a pot big enough! This delicious Cock-a-Leekie soup has leeks, barley, and the option to add prunes (authentic version), this soup is perfect for cosy dinners or a cold day. Oh, its also good if you get a pesky flu or cold bug, so it’s well worth keeping in the freezer! This simple, step-by-step recipe ensures anyone can enjoy this classic dish at home, and certainly pleases my Scottish husband, even if he doesn’t like prunes in it…. He fishes them out!
Much dispute was amongst my Scottish family as to what the true traditions are. As I mentioned my husband finds prunes in it disgusting, and other family members insist on a couple of chicken stock cubes being added. So, I would add that this is my version of cock-a-leekie soup, and so you do you!
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Cock A Leekie Soup
- Total Time: 1 Hour 50 Minutes
- Yield: 6 1x
Description
The comforting taste of Cock-a-Leekie Soup is a soup recipe that goes back many years for me. A traditional Scottish recipe that’s easy to make and full of flavour. This version you can choose to use a small whole chicken, or you can use a mix of chicken thighs, legs, and breast for a rich and hearty broth. If you use a small chicken, just make sure you have a pot big enough! This delicious Cock-a-Leekie soup has leeks, barley, and the option to add prunes (authentic version), this soup is perfect for cosy dinners or a cold day. Oh, its also good if you get a pesky flu or cold bug, so it’s well worth keeping in the freezer! This simple, step-by-step recipe ensures anyone can enjoy this classic dish at home, and certainly pleases my Scottish husband, even if he doesn’t like prunes in it…. He fishes them out!
Much dispute was amongst my Scottish family as to what the true traditions are. As I mentioned my husband finds prunes in it disgusting, and other family members insist on a couple of chicken stock cubes being added. So, I would add that this is my version of cock-a-leekie soup, and so you do you!
Ingredients
- 6 chicken pieces (mix of thighs, legs, and breast; approx. 1kg – or use a small chicken).
- 2 litres cold water
- 2 large leeks, cleaned and sliced into rounds
- 2 medium onions, finely chopped
- 1 large carrot, peeled and sliced
- 1 celery stalk, chopped
- 70g prunes, chopped (optional, for a traditional touch)
- 40g pearl barley
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 3 Tbsp Fresh parsley, chopped
- 2 Chicken Stock Cubes (optional)
Instructions
- Place the chicken pieces or the whole chicken, into a large pot. Add the cold water, salt, pepper, parsley, thyme, and bay leaf.
- Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- Add the chopped onions, carrots, celery, and half of the sliced leeks to the pot. Simmer gently for 1 hour and 15 Minutes, or until the chicken is tender and cooked through. If using a whole chicken, I turn it over a couple of times during cooking.
- Remove the chicken from the pot and set it aside to cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces.
- Stir in the pearl barley, remaining leeks, and optional prunes. You can taste test now, and if like some of my Scottish friends you want to add a couple of chicken stock cubes, then now would be the best time to do it. Simmer for 20–30 minutes until the barley is tender and the soup is reduced.
- Add the shredded chicken back into the soup and cook for around 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls, garnish with extra fresh parsley, and serve with crusty bread or oatcakes for a truly authentic Scottish experience.
- Prep Time: 5 Minutes
- Cook Time: 1 hour 45 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: British