Soup
Cock-a-Leekie Soup (Chicken and Leek)
About this dish
This classic Scottish cock-a-leekie soup is a proper hug in a bowl: tender chicken, sweet leeks, and a fragrant broth, finished with prunes for that traditional sweet-sour twist. It's a simple, hearty dish that feels both rustic and refined, perfect for those chilly days when you need something deeply comforting.
Ingredients
UK and US measurements are both included for every recipe.
Whole chicken
protein1.5 kg
Imperial measurement: 3.3 lb
Leeks
vegetable4 medium
Water
liquid1.5 liters
Imperial measurement: 6 cups
Chicken stock
liquid500 ml
Imperial measurement: 2 cups
Dried prunes
fruit12
Fresh thyme
herb4 sprigs
Dried bay leaves
herb2
Black peppercorns
spice1 teaspoon
Salt
seasoningto taste
Fresh parsley
herb2 tablespoons, chopped
Method
Prepare the leeks
10 minutesTrim the leeks, removing the tough dark green tops. Slice them lengthways, rinse thoroughly to remove grit, then slice into 1cm (1/2 inch) pieces. Set aside.
Simmer the chicken
45 minutesPlace the whole chicken in a large pot. Add the water and chicken stock. Bring to a gentle simmer, then reduce heat to low and cook for 45 minutes, skimming off any scum that rises to the surface.
Add aromatics
30 minutesAdd the sliced leeks, thyme sprigs, bay leaves, and peppercorns to the pot. Continue to simmer gently for another 30 minutes, or until the chicken is cooked through and tender.
Remove and shred chicken
15 minutesCarefully lift the chicken out of the pot and place it on a cutting board. When cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Discard the skin and bones.
Finish the soup
10 minutesReturn the shredded chicken to the pot. Add the prunes and simmer for another 10 minutes to allow the flavors to meld. Season with salt to taste.
Serve
5 minutesRemove the thyme sprigs and bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley, if using.
Equipment
- Large soup pot (at least 6 quarts)
- Slotted spoon
- Cutting board
- Chef's knife
Nutrition facts
Tips
- For an even deeper flavor, use homemade chicken stock instead of water and stock combination.
- If you prefer a thicker broth, you can mash a few of the pre-cooked prunes and stir them into the soup.
- The soup keeps well in the fridge for up to 3 days, and the flavors improve overnight.
Serving suggestions
- Serve with crusty bread or oatcakes for a proper Scottish meal.
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Recipe by
Imogen Hawthorne
Specialises in British cuisineImogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.
Describe yourself in three words: Mashy, oniony, banger queen.