🇬🇧 United Kingdom · Food
Cock-a-leekie Soup
By eatmundo · July 5, 2026
A classic Scottish comforting soup, marrying tender chicken with sweet leeks and a hint of unexpected sweetness from prunes. This brothy delight is traditionally served as a warming starter or a light, nourishing main course.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped large onion and 2 diced carrots, cooking gently for 8-10 minutes until softened and translucent, not browned.
- 2
Add 1.5 kg of chicken pieces (bone-in for more flavour) to the pot, browning them lightly on all sides for about 5 minutes. This initial browning adds depth to your soup's flavour.
- 3
Pour in 2.5 litres of good quality chicken broth, add 1 bay leaf, 100g of pearl barley, and season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- 4
Carefully remove the chicken from the pot, allow it to cool slightly, then shred the meat from the bones and discard the bones and skin. Set the shredded chicken aside.
- 5
While the chicken cools, add 4-5 large leeks, thoroughly washed and sliced into 1cm thick rounds, to the simmering broth. Continue to cook for another 20 minutes until the leeks are wonderfully tender.
- 6
Return the shredded chicken to the pot along with 8-10 pitted prunes, whole or halved. Stir everything well and simmer for a final 10 minutes to allow all the beautiful flavours to meld.
- 7
Before serving, taste and adjust seasoning if needed. Ladle the hearty soup into warm bowls and garnish generously with a sprinkling of fresh chopped parsley for a burst of colour and freshness.
Frequently Asked Questions
Which cut of chicken is best for Cock-a-leekie Soup to ensure a rich broth?+
A whole chicken or bone-in cuts like thighs and drumsticks are ideal as the bones contribute significant depth of flavor to the broth. You can remove the cooked chicken from the bones and shred it back into the soup.
What type of barley is recommended for Cock-a-leekie Soup and does it need pre-soaking?+
Pearl barley is typically used for its tender texture and ability to thicken the soup naturally; it usually doesn't require pre-soaking. If using pot barley, soak it for a few hours or overnight to reduce cooking time.
When should the prunes be added to Cock-a-leekie Soup to achieve the best flavor and texture?+
Add the prunes in the last 15-20 minutes of simmering to prevent them from overcooking and falling apart. This timing allows their sweetness to infuse the broth without dominating the other flavors.
What is the best way to clean leeks for Cock-a-leekie Soup to avoid grittiness?+
To properly clean leeks, trim the dark green tops and root end, then slice them lengthwise and rinse thoroughly under cold running water, fanning out the layers to remove all trapped dirt and grit. Ensure they are well-drained before adding to the soup.
Mundo Match
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