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Cock-a-Leekie Soup

Introduction & method

This traditional Scots soup of chicken, leeks and prunes, is usually served as part of a Burn's Night Supper in January, and on St Andrew's Day in November. But of course you can make it any time you like.

 Cock-a-Leekie Soup Recipe

You can use a whole chicken if you wish, but you'll need to break it down into legs and breasts. Cut the legs into drumsticks and thighs. 

Prep the veggies


Wash the leeks really well, slice off the rough green bits at the top and the rooty bit, then thinly slice what remains. Top and tail the carrot, thinly slice it and thinly slice the celery too.

Cook the chicken


Place the carrot and celery in the bottom of a large saucepan or pressure cooker along with half of the leek. Layer the chicken pieces on top. Add the salt, pepper, thyme, sage and bay leaf. Pour over the stock and top up with water if necessary so that it just covers the chicken. Bring to the boil. If you're using a regular stovetop pan, turn it down to a simmer, put a lid on and cook for about an hour until the chicken is falling off the bone. If using a pressure cooker, bring it to the boil, put the lid on and when it comes up to pressure, turn the heat down and cook for about 30 minutes.

Finish the soup


When the chicken is cooked, fish it out of the pot and set aside. Strain the veggies from the liquid. Return the liquid to the heat and add the rice, oats or pearl barley - which one you use is entirely up to you but my preference is for barley. If you're using dried prunes, cut them into small bits, discard the stones nad add them to the soup. Add the remaining leeks and simmer for 20 minutes or until the grains are tender. Strip the chicken of skin and bones, break down the meat into small pieces and add that back into the soup. If using canned prunes, add them to the soup for the last few minutes. Serve with good crusty bread.

 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cock-a-Leekie Soup on YouTube.

 
You might also like these recipes:

Chip Shop Curry Sauce

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Ingredients & Info



 4 chicken legs
 2 medium leeks
 1 carrot
 2 celery sticks
 1 bay leaf
 1 tsp salt
 1 tsp white pepper
 half a tsp thyme
 half a tsp sage
 12 prunes
 500 ml chicken stock
 75 grams rice, barley or oats

UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 1 hour.
Total time: 1 hour 10 minutes.