Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Why this recipe works
- Clear, well-flavoured broth: Simmering a whole chicken gently with aromatics builds a savoury base while keeping the broth lighter and clearer than a hard boil would.
- Leeks added at the right stage: Cooking the leeks in the strained broth keeps their sweetness distinct and prevents them from becoming dull or overcooked.
- Subtle sweet contrast: Prunes are added near the end so they plump without taking over, giving the soup its recognisable sweet-savoury finish.
Get the most out of this recipe
Timing notes
- Mostly hands-off simmering: The active work is brief; most of the time is spent gently simmering the chicken to develop the broth.
- Warm the chicken gently: Once the shredded chicken goes back into the pot, heat it through without boiling hard so the meat stays tender.
Ingredient notes
- Wash the leeks thoroughly: Grit can sit between the leek layers, especially near the root end, so separate and rinse them well before slicing.
- Use a skin-on whole chicken: A whole chicken gives both meat and body to the broth, while the skin and bones help create a fuller savoury flavour.
Make-ahead tips
- Freezes well: Cool the soup quickly, then freeze in sealed containers. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a saucepan until piping hot, adding a splash of water if the broth has reduced or thickened in storage.
Authenticity notes
- Classic sweet-savoury finish: Prunes are a traditional feature of cock-a-leekie, adding a restrained sweetness rather than turning the soup fruity.
- Serve simply: This is best ladled into bowls with plenty of leek in each portion, keeping the focus on the clear broth and tender chicken.
Equipment you'll need
Ingredients
Instructions
- Put the chicken in a stockpot and add the onion, carrots, celery, bay leaves, peppercorns and 1 tsp of the salt. Cover with cold water by about 3 cm, then bring to a gentle simmer over medium heat, skimming any foam from the surface. Reduce to low and simmer very gently for 60 minutes, until the chicken is cooked through and the broth tastes full and savoury.
- Lift the chicken out onto a board and leave until cool enough to handle. Strain the broth through a colander into a clean pot, discarding the vegetables and aromatics. Pull the chicken meat into bite-sized shreds, discarding skin and bones.
- Trim and wash the leeks well, then slice them. Add the leeks to the strained broth and simmer for 12 to 15 minutes until tender but still bright. Stir in the prunes and simmer for 3 minutes to plump them.
- Return the shredded chicken to the pot and warm through for 2 to 3 minutes without boiling hard. Stir in the parsley and season with the remaining salt, adding a little more to taste if needed. Ladle into bowls, making sure each portion gets plenty of leek and a few prunes.
Recipe notes
Tips
- Keep the broth at a very gentle simmer; a hard boil will make it cloudy and can dry out the chicken.
- Wash the leeks thoroughly, separating the layers as needed, as grit often hides near the root end.
- If serving to young children, chop the prunes smaller so they are easier to eat.
Substitutions
- Replace Fresh parsley with Fresh dill for a more herby finish.
- Replace Prune with Dried apricot for a different, gentle fruit sweetness.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months; defrost overnight in the fridge and reheat gently in a saucepan until piping hot, adding a splash of water if needed.
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Recipe overview
- Servings: 4 bowls
- Total time: 1h 35min (20min active)
- Difficulty: Easy
- Cuisine: British
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