Cock a Leekie
Discover the timeless charm of Cock a Leekie, a traditional Scottish chicken soup that combines simplicity with heartwarming flavors. This hearty dish features tender, simmered chicken, aromatic leeks, sweet carrots, and nutty pearl barley for a wholesome bowl of comfort. Enhanced by the optional addition of prunes for a touch of sweetness, this recipe brings a unique twist to classic comfort food. Perfectly seasoned with salt, pepper, and fresh parsley, Cock a Leekie is slow-cooked to perfection, allowing all the flavors to meld beautifully. With minimal prep and a soul-soothing quality, this one-pot wonder is ideal for cozy family dinners or an impressive addition to your repertoire of traditional dishes. Serve it piping hot with crusty bread for a taste of Scotland in every bite!
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Ingredients
- 1 medium-sized (about 3-4 lbs) whole chicken
- 4 large leeks
- 2 medium carrots
- 1 large onion
- 0.5 cup pearl barley
- 10 cups water
- 0.25 cup, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 6-8 optional prunes
Directions
Step 1
Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under cold water to remove any grit. Slice the white and light green parts thinly; discard the dark green tops or save them for stock.
Step 2
Peel and finely dice the carrots and onion.
Step 3
Rinse the pearl barley thoroughly in cold water and set aside.
Step 4
Place the whole chicken in a large stockpot and cover it with 10 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Step 5
Reduce the heat to low and add the sliced leeks, carrots, onion, and barley to the pot.
Step 6
Season with salt and pepper. Cover the pot and let it simmer gently for 1 hour.
Step 7
Remove the chicken from the pot and transfer to a cutting board. Allow it to cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
Step 8
Return the shredded chicken to the pot and stir. If using prunes, add them at this stage for a touch of subtle sweetness.
Step 9
Simmer the soup for another 45 minutes, allowing the flavors to meld and the barley to become tender.
Step 10
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 11
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
| Serving size | (4824.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1086.3 |
| Total Fat 15.1g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 102.1mg | 0% |
| Sodium 2783.5mg | 0% |
| Total Carbohydrate 203.1g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 43.7g | |
| Protein 49.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 676.9mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 2755.9mg | 0% |
Source of Calories