Scottish Cock-a-Leekie Soup

Scottish Cock-a-Leekie Soup
  • PREP TIME
    30 mins
  • COOK TIME
    3 hrs 40 mins
  • TOTAL TIME
    4 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    75

Embark on a culinary journey to the heart of Scotland with this Cock-a-Leekie Soup. A timeless classic, this rich and flavorful soup features tender chicken simmered with sweet leeks and aromatic herbs, creating a comforting and deeply satisfying experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    227 mg
  • Fiber
    4 g
  • Protein
    60 g
  • Saturated Fat
    13 g
  • Sodium
    1225 mg
  • Fat
    46 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Leeks: Cut off the dark green tops of the leeks and wash them thoroughly. Set aside the leek bottoms. (5 minutes)

02

Step

Infuse the Broth: In a large pot, place the cleaned leek tops. Add the whole chicken, bay leaf, garlic cloves, dried plums, and 3 quarts of cold water. Bring to a simmer over high heat, then reduce the heat to medium-low and gently simmer for 1 hour and 15 minutes, occasionally pressing the chicken under the liquid. (1 hour 20 minutes)

03

Step

Prepare Leek Bottoms: While the chicken simmers, trim the root ends off the leek bottoms and slice them in half lengthwise. Cut crosswise into ½-inch slices. Transfer to a large bowl, fill with cold water, and toss to loosen any dirt. Gently remove the leeks, shake off excess water, and place in another bowl. Refrigerate until needed. (20 minutes)

04

Step

Debone the Chicken: Carefully remove the chicken from the pot using two forks. Allow the liquid to drain from the cavity and place the chicken in a bowl. Separate the meat from the skin and bones. Tear the meat into bite-sized pieces and refrigerate until needed. (15 minutes)

05

Step

Enrich the Broth Further: Return the chicken skin and bones to the pot and simmer gently for an additional hour to deepen the flavor of the broth. (1 hour)

06

Step

Strain the Broth: Place a colander over a large bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard the solids and return the strained broth to the pot. (10 minutes)

07

Step

Simmer with Leeks and Rice: Add half of the sliced leeks, salt, pepper, and rice to the pot. Simmer, stirring occasionally, for 1 hour, skimming off any fat if desired and adding more water if the liquid reduces too much. (1 hour)

08

Step

Final Touches: Add the remaining sliced leeks, chicken, and thyme to the pot. Simmer over medium-low heat for 20 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed. (20 minutes)

09

Step

Serve: Ladle the Cock-a-Leekie Soup into bowls. Garnish with freshly ground black pepper and chopped fresh chives, if desired. Serve hot and enjoy!

For a richer flavor, use homemade chicken stock instead of water.
If you don't have prunes, you can substitute dried apricots or raisins.
Adjust the amount of pepper and thyme to suit your taste.
This soup is even better the next day after the flavors have had time to meld.

Delpha Mosciski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 25 Ratings)
Total Reviews: (5)
  • Dagmar Hills

    The instructions were easy to follow and the soup turned out great! My family loved it. - Emily K.

  • Benedict Grant

    I've made this soup several times now and it's always a hit. Freezes well too! - Michael B.

  • Kaya Hansen

    I made this soup on a cold winter day and it was exactly what I needed. The prunes add a subtle sweetness that is just delicious. - David L.

  • Terrance Jerde

    This soup is amazing! So comforting and flavorful. I added a bit of sherry at the end as suggested and it was perfect! - Sarah M.

  • Brad Dibbert

    A definite keeper! The depth of flavor is incredible. - Jessica P.

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