Cock-a-Leekie Soup

How to Make Cock-a-Leekie Soup

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1. Put the chicken, stock, bay leaves, thyme and half the leeks, roughly chopped, in a large pot. Bring to a boil, skim off any scum, then simmer, partly covered, 40 minutes.

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2. Lift out the chicken, pull the meat from the bones in bite-sized pieces and discard the bones and the boiled leeks and bay leaves.

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3. Strain the broth back into the pot and add the barley. Simmer 25 minutes.

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4. Slice the remaining leeks into rings and add them with the prunes. Simmer 15 minutes more, until the barley and leeks are tender.

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5. Return the chicken to the pot, add the salt and pepper and warm through for 3 minutes.

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6. Ladle into bowls and scatter with the parsley.

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Tips for Making Cock-a-Leekie Soup

• Add the leeks in two halves. The first flavours the broth and the second stays green.
• Do not skip the prunes. They are the traditional sweet-sour note.
• Skim the broth early for a clear soup.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Cock-a-Leekie Soup

• Oatcakes
• Crusty bread
• A dram of whisky

Storing & Reheating Cock-a-Leekie Soup

Refrigerate up to 4 days. It sets to a light jelly when cold. Reheat gently. Freeze for 3 months.

Cock-a-Leekie Soup FAQ: Common Questions

Cock-a-Leekie Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.