Cock-a-Leekie Soup with Prunes
Why this recipe works
- Gentle simmering: Cooking the chicken slowly in stock keeps the broth clear and the meat tender.
- Subtle sweetness: Prunes soften in the final minutes, adding a classic sweet note without overpowering the savoury broth.
- Warming and restorative: Leeks, chicken and stock create a light but satisfying soup suited to cold-weather meals.
Get the most out of this recipe
Ingredient notes
- Use bone-in chicken: Bone-in thighs give the broth more body and flavour than leaner cuts, while staying tender during simmering.
- Wash the leeks well: Leeks often hold grit between their layers, so slicing them lengthways before rinsing helps keep the broth clean.
- Add prunes late: Adding the prunes at the end lets them soften while keeping their shape and the soup clear.
Common mistakes
- Avoid a rolling boil: A hard boil can make the broth cloudy and toughen the chicken; keep the pot at a gentle simmer.
- Do not overcook the leeks: Simmer them until soft but still distinct, rather than letting them collapse into the broth.
- Cool before storing: Cool the soup quickly before refrigerating or freezing, then reheat gently until piping hot throughout.
Make-ahead tips
- Make ahead for easy reheating: The soup can be cooked in advance and kept chilled, then reheated gently on the hob.
- Freezes well: Freeze in sealed containers, defrost overnight in the fridge, and reheat without hard boiling to protect the prunes.
Authenticity notes
- Classic clear-broth style: Cock-a-leekie is traditionally based on chicken, leeks and a savoury broth, with prunes often used for its recognisable sweet contrast.
- Variations are common: Some versions include grains or a richer stock, but this one keeps the broth light and focused on chicken, leek and prune.
Equipment you'll need
Ingredients
Instructions
- Trim the leeks, then slice lengthways and rinse well to remove any grit. Slice the white and pale green parts into thin rounds.
- Put the chicken thighs in a large pot with the chicken stock and bay leaves. Bring to a gentle simmer over medium heat, skimming off any foam that rises to keep the broth clear.
- Turn the heat to low and simmer gently for 35 minutes, until the chicken is cooked through and tender. Lift the chicken out to a board and leave until cool enough to handle.
- Add the leeks to the pot with the fine sea salt and simmer for 15 minutes, until soft but not collapsing. Meanwhile, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
- Return the chicken to the pot and add the prunes. Simmer for 5 minutes, just until the prunes are softened and warmed through.
- Stir in the black pepper and taste, adding a little more fine sea salt if needed. Ladle into bowls and finish with the fresh parsley.
Recipe notes
Tips
- Keep the soup at a gentle simmer rather than a rolling boil to help the broth stay clear and the chicken stay tender.
- Add the prunes right at the end so they soften without breaking down and clouding the broth.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the soup is piping hot throughout before serving.
Substitutions
- Replace chicken thighs with chicken breast for a leaner soup; simmer gently and remove the chicken as soon as it is just cooked through to avoid drying out.
- Replace fresh parsley with fresh dill for a more aromatic finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the hob until piping hot; avoid hard boiling so the prunes stay intact. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 bowls
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: British
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