Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)

Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Ingredients

  • bone-in

    skin-on chicken thighs and drumsticks

    3 ½ lb
  • kosher salt

    plus more as needed, diamond crystal

    3 tsp
  • freshly ground black pepper

    plus more as needed

    ½ tsp
  • leeks

    cleaned, greens and whites separated

    4 large
  • carrots

    peeled, cut into 1/4-inch-thick coins, reserve peels

    3 medium
  • celery stalks

    thinly sliced, reserve any leaves

    2
  • garlic

    halved crosswise

    1 head
  • parsley

    stems and leaves separated

    1 bunch
  • fresh thyme sprigs
    3
  • fresh or dried bay leaf
    1
  • star anise or clove
    1
  • whole black peppercorns
    1 tsp
  • unsalted butter
    2 tbsp
  • pearl barley
    ½ c
  • chopped pitted prunes
    ½ c

Directions

  1. 1

    Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.

  2. 2

    Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.

  3. 3

    Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.

  4. 4

    While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.

  5. 5

    When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.

  6. 6

    Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there’s room).

  7. 7

    Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.

  8. 8

    While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.

  9. 9

    Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)

Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)

630 cal

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About this Recipe

Craving a deeply comforting and uniquely flavorful chicken soup? This traditional Scottish Cock-a-Leekie Soup offers a profoundly satisfying experience, blending familiar warmth with surprising depth.

What sets this Cock-a-Leekie Soup apart are two key ingredients: the sweet, tender leeks and the unexpected, rich fruitiness of chopped prunes. While some versions might omit them, the prunes add a sophisticated layer of flavor that elevates this dish beyond a simple chicken broth, creating a memorable, complex profile.

Expect a hearty and fragrant broth, infused with the savory essence of bone-in chicken thighs and drumsticks, aromatic garlic, and fresh herbs like parsley and thyme. The leeks, simmered until tender, contribute their signature sweet, oniony notes, beautifully complemented by the subtle yet distinct richness from the prunes. Each spoonful offers succulent chicken, plump pearl barley, and a complex flavor that is both comforting and intriguing. It’s a nourishing main course that truly stands out.

  • For those who prefer a different grain, brown or white rice can easily stand in for the barley. You can also use an equal amount of steel-cut oats for another traditional take.
  • If you desire a thicker, more stew-like consistency, simply increase the pearl barley to 3/4 cup.
  • While prunes are a signature of this recipe, you can choose to omit them for a simpler, less fruity chicken and leek soup, though you'd miss its defining characteristic.

This Cock-a-Leekie Soup makes for an incredibly satisfying main course, perfect for a cozy lunch or dinner.

Frequently Asked Questions