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Cock-a-leekie soup

By: Pollyanna Coupland
Food producer, delicious.

Published: 24 Oct 24
Updated: 24 Oct 24

This fantastically named soul-warming Scottish soup starts with a whole chicken, to create a deeply savoury broth, then leeks for earthy sweetness and, surprisingly, prunes then bring a burst of rich fruitiness. Rice – or barley if you prefer – is the perfect thickener. Simple and delicious: the Scots certainly know how to make soup!

Try more of our favourite classic soups.

Easy
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 20 min. Simmering time 1 hour 15 min

Try more of our favourite classic soups.

Nutrition: Per serving

Calories: 258kcals
Fat: 3.2g fat (0.8g saturated)
Protein: 24g
Carbohydrates: 31g (11g sugars)
Fibre: 3.9g
Salt: 1.1g

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Before you start

Only the chicken breasts are used in this version of the soup, but the rest of the bird will be perfectly cooked and ready for other dishes.

Before you start

Only the chicken breasts are used in this version of the soup, but the rest of the bird will be perfectly cooked and ready for other dishes.

Ingredients

2 leeks
1 medium free-range chicken
1 tsp black peppercorns
2 bay leaves
2 medium carrots
100g long-grain rice, or pearl barley
4 thyme sprigs
80g pitted prunes

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Method

Cut the green parts off the leeks and wash thoroughly, then put them in a large saucepan with the chicken, peppercorns and bay leaves. Cover with cold water (around 2 litres), bring to the boil, then skim off any scum that rises to the surface. Turn down the heat to a simmer, cover with a lid and cook for 1 hour.
Using a pair of tongs, remove the chicken from the pan and set aside. Strain the broth through a fine sieve into another pan. Peel the carrots, halve lengthways then slice into 1-2cm pieces on the diagonal. Slice the white parts of the leeks in the same way. Add both to the broth, along with the rice/pearl barley, thyme and prunes. Simmer for 15 minutes.
Meanwhile, carve the breasts off the chicken and tear into large chunks. When the soup is ready, add the chicken, season to taste with salt and divide among bowls. The leftover chicken can be used in another dish, and the carcass itself is still good to use for a second stock.