Cock-a-leekie soup
- Cate Walton
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Serves 4
Easy
Prep: 25 mins
Cook: 1 hr and 30 mins
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A traditional broth-based Scottish soup perfect for the winter months, complete with strips of chicken and root veg, plus prunes for a touch of sweetness
Dairy free
Gluten free
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Try our cock-a-leekie soup, then check out our cullen skink, chicken soup, chicken noodle soup, chicken and rice soup, Jewish chicken soup and more soup recipes.
What is cock-a-leekie soup?
A quintessential Scottish soup that is warm and nourishing, perfect for the colder months of the year. Cock-a-leekie is a broth-based soup consisting of chunks of chicken and leeks, and is traditionally served garnished with slithers of prunes for a hint of sweetness.
How to make the perfect cock-a-leekie soup: cook's tips
- Some versions of a cock-a-leekie bulk out the broth with rice. If you prefer this, add 200g of cooked long-grain rice to the finished soup and warm thoroughly
- To achieve an especially clear broth, add a handful of ice cubes to the stock once it has been strained to bring the fat to the surface for skimming off
How to store cock-a-leekie soup: The soup can be cooled and stored in the fridge for up to three days. Alternatively, it can be frozen.
How to serve cock-a-leekie soup: Serve piping hot with crusty bread on the side to soak up the rich, nourishing broth.
Cock-a-leekie soup recipe
Ingredients
Nutrition
-
1 small whole free-range chicken
(roughly 1.5kg)
-
3 bay leaves
-
2 thyme sprigs
-
10 black peppercorns
-
3 large leeks
washed and cut into 2cm rounds
-
3 large carrots
peeled and cut into 1cm slices
-
3 celery sticks
sliced
-
100g ready-to-eat dried prunes
cut into thin slithers
-
crusty bread
to serve (optional)
Nutrition: per serving
- kcal490
- fat21.7g
- saturates5.6g
- carbs15.6g
- sugars14.5g
- fibre6.8g
- protein54.7g
- salt0.5g
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Method
-
step 1
Put the chicken, bay leaves, thyme and peppercorns in a large pan and cover with water. Turn the chicken so it is breast-side down in the pan, allowing the cavity to fill with water. Bring to the boil, then reduce to a simmer and cook for 50 mins-1 hr, skimming off any scum and fat that rises to the surface as it cooks, until the chicken is fully cooked. Top the pan up with water, if needed, so the chicken is always fully submerged.
-
step 2
Using a pair of tongs, transfer the chicken to a large plate and leave to cool slightly. Strain the stock through a sieve into a second pan and discard the aromatics. Top up with extra water to roughly 2 litres, if needed.
-
step 3
When cool enough to handle, shred the chicken into large chunks, discarding the skin and bones.
-
step 4
Add the chicken meat, leeks, carrots and celery to the stock, and gently simmer for 30 mins until the vegetables are tender. Season to taste with sea salt and stir though the prunes. Remove from the heat and leave to stand for 10 mins to allow the flavours to infuse.
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Authors
Cate Walton
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