Experience the timeless charm of Scottish cuisine with this Cock-a-Leekie Soup recipe. Featuring tender chicken, earthy leeks, and a subtle sweetness from prunes, this dish is a must-try for lovers of hearty soups.
Prep Time: 30 mins
Cook Time: 3 hrs 40 mins
Total Time: 4 hrs 10 mins
Servings: 6
Yield: 6 large bowls
Ingredients for Cock-a-Leekie Soup
For the Broth:
- 2 ½ pounds leeks (dark green tops and tender bottoms separated)
- 1 (4-pound) whole chicken
- 1 large bay leaf
- 3 cloves garlic, halved
- 4 medium pitted prunes
- 3 quarts cold water (more if needed)
For the Soup:
- ¼ cup uncooked white rice (optional)
- 1 tablespoon kosher salt (adjust to taste)
- Freshly ground black pepper (to taste)
- 1 teaspoon fresh thyme leaves
Step-by-Step Directions
Prepare the Broth
- Cut off the dark green tops of the leeks and wash them thoroughly to remove dirt.
- Place the leek tops in the bottom of a large pot. Set the tender leek bottoms aside for later use.
- Place the whole chicken on top of the leek tops. Add bay leaf, garlic, prunes, and 3 quarts of water.
- Bring the pot to a gentle simmer over high heat, then reduce to medium-low. Simmer for 1 hour and 15 minutes, occasionally pressing the chicken under the liquid.
Prepare the Leeks and Chicken
- Slice the reserved leek bottoms lengthwise, then cut crosswise into ½-inch pieces.
- Rinse the sliced leeks thoroughly in a large bowl of cold water to remove any dirt. Repeat if necessary.
- Lift the chicken out of the pot with tongs, letting the liquid drain from the cavity. Place the chicken in a bowl to cool.
- Separate the meat from the bones and skin. Shred the meat into bite-sized pieces and refrigerate.
Enhance the Broth
- Return the chicken skin and bones to the pot. Simmer the broth for an additional hour to deepen the flavor.
- Strain the broth through a colander into a bowl, discarding the solids. Return the clear broth to the pot.
Cook the Soup
- Add half of the sliced leeks, salt, pepper, and rice to the pot. Simmer over medium heat for 1 hour, skimming any fat as needed.
- Stir in the remaining leeks, shredded chicken, and thyme. Simmer for another 20 minutes.
- Taste and adjust seasoning before serving.
Tips for the Perfect Cock-a-Leekie Soup
- Wash Thoroughly: Leeks often contain dirt and sand; rinse them thoroughly to avoid gritty bites.
- Substitutions: Swap rice for barley, oats, or diced potatoes for a variation in texture.
- Make It Keto-Friendly: Omit rice for a low-carb version that fits keto diets.
Why This Recipe Fits Your Lifestyle
Scottish Cock-a-Leekie Soup is high in protein, thanks to the whole chicken, and naturally gluten-free when made without rice. The leeks provide essential vitamins and minerals, while the prunes add a touch of sweetness for a well-balanced, comforting meal.
Serving Suggestions
Serve this hearty soup with a side of crusty bread or warm, buttered rolls. Garnish with freshly ground black pepper and chopped chives for a burst of flavor.