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

Classic Scottish soup made with chicken, leeks, and often prunes.

Ingredients (Serves 4–6)

• 1 whole chicken (about 1.5 kg) or 1 kg chicken pieces

• 3–4 leeks, cleaned and sliced

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 bay leaf

• 1 sprig fresh thyme

• 100 g rice or pearl barley

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Preparation

1. Cook the chicken:

   • Place chicken in a large pot and cover with water.

   • Add bay leaf and thyme.

   • Bring to a boil, then simmer gently for 60–75 minutes until chicken is cooked and tender.

2. Prepare the soup base:

   • Remove chicken from pot and set aside to cool slightly.

   • Skim excess fat from the broth if needed.

3. Add vegetables and grains:

   • Add leeks, onion, carrots, celery, and rice or barley to the broth.

   • Simmer for 25–30 minutes until vegetables and grains are tender.

4. Shred the chicken:

   • Remove skin and bones from chicken and shred meat into bite-sized pieces.

   • Return chicken to the pot.

5. Season and finish:

   • Season with salt and pepper to taste.

   • Simmer for 5 more minutes to combine flavors.

6. Serve:

   • Ladle into bowls and garnish with fresh parsley.

Serving Suggestions

• Serve with crusty bread or oatcakes.

• Ideal as a starter or warming main course.

Cooking Tips

• Traditionally, prunes were sometimes added for sweetness—optional but authentic.

• Simmer gently to keep broth clear and flavorful.

• Soup tastes even better the next day.