British
Cock-a-leekie Soup
A traditional Scottish chicken and leek soup, gently simmered until the broth is savoury and the meat falls from the bone. Barley gives it body, while a few prunes add the old-fashioned sweet note found in many classic versions.
Watch it madeFood Wishes · 11:00
Ingredients
- Bone-in chicken legs or thighs600g
- Leeks3 medium
- Cold water1.2 litres
- Pearl barley50g
- Pitted prunes6
- Bay leaf1
- Fresh thyme sprig1
- Black peppercorns6
- Saltto taste
- Chopped fresh parsley1 tbsp
Method
- Trim the leeks, wash them very thoroughly, then slice the white and pale green parts into thick rounds; reserve a handful of the darker green tops for the stock.
- Put the chicken in a pot with the cold water, reserved leek tops, bay leaf, thyme, peppercorns, and a good pinch of salt.
- Bring slowly to a gentle simmer, skim off any foam, then cover loosely and cook for 50 to 60 minutes until the chicken is tender.
- Lift out the chicken and set it aside; strain the broth into a clean pot and discard the leek tops, bay leaf, thyme, and peppercorns.
- Add the pearl barley and sliced leeks to the strained broth, bring back to a simmer, and cook for 25 minutes until the barley is tender.
- Remove the chicken meat from the bones, shred it into generous pieces, and return it to the soup.
- Add the prunes and simmer for 5 to 10 minutes more, just until they soften but still hold their shape.
- Taste and adjust the salt, then ladle into warm bowls and finish with chopped parsley.
Common questions
Can I substitute chicken breasts or a whole chicken instead of bone-in legs or thighs?
Yes, but thighs or legs give the best flavor and stay moist. If using breasts, simmer gently and start checking earlier so they do not dry out. A whole chicken works well if you remove the meat once tender.
How long does Cock-a-leekie Soup take from start to finish?
Plan on about 1 hour 45 minutes to 2 hours total. The chicken takes 50 to 60 minutes, the barley and leeks about 25 minutes, then the shredded chicken and prunes need another 5 to 10 minutes.
What are the most common mistakes when making this soup?
The big ones are not washing the leeks well enough, boiling the broth too hard, and overcooking the prunes until they break down. Also avoid under-salting the stock, since the barley and leeks need seasoning.
How should I store leftovers, and can I freeze this soup?
Cool the soup quickly, then refrigerate in a covered container for up to 3 days. It freezes well for about 2 months, though the barley may soften a bit more after thawing. Reheat gently and add a splash of water if needed.
What is the best way to serve Cock-a-leekie Soup?
Serve it hot in deep bowls with plenty of broth, tender leeks, shredded chicken, and softened prunes. A final scatter of fresh parsley brightens it up. It pairs well with crusty bread or buttered oatcakes.