Cock a Leekie Chicken and Leek Soup

Cozy up with a bowl of traditional Scottish comfort food with this Cock a Leekie Chicken and Leek Soup recipe. This hearty, aromatic soup features tender shredded chicken, delicate leeks, wholesome pearl barley, and a surprising pop of sweetness from chopped prunes, creating a perfect balance of savory and sweet flavors. Slow-simmered with fresh thyme, bay leaf, and a medley of vegetables, the broth is richly flavorful and deeply nourishing. Perfect for chilly evenings or a comforting family dinner, this classic dish is both satisfying and simple to prepare. Garnished with fresh parsley for a vibrant touch, this 90-minute one-pot wonder is a must-try for fans of traditional soups with a modern twist. Ideal as a standalone meal or paired with crusty bread for dipping, this Cock a Leekie recipe promises to bring warmth and flavor to your table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 Whole chicken (about 3-4 lbs)
• 10 cups Water
• 3 Leeks
• 1 Carrot
• 1 Celery stalk
• 0.5 cup Pearl barley
• 1 Bay leaf
• 2 Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 Prunes (pitted and chopped)
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Clean the leeks thoroughly, removing any dirt from between the layers. Slice the white and light green parts into thin rounds.

Step 2

Rinse the chicken under cold water and place it in a large soup pot. Add the water, sliced leeks, carrot, celery stalk, bay leaf, and thyme sprigs. Bring to a boil over medium-high heat.

Step 3

Skim off any foam or impurities that rise to the surface as the pot comes to a boil. Reduce the heat to low, cover, and let the soup simmer for 60 minutes.

Step 4

Remove the chicken from the pot and place it on a cutting board to cool slightly. Once cooled, remove the meat from the bones, shred it into bite-sized pieces, and set it aside. Discard the bones.

Step 5

Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and herbs. Return the strained broth to the heat, and add the pearl barley. Simmer uncovered for 25-30 minutes, or until the barley is tender.

Step 6

Stir the shredded chicken back into the pot. Add the chopped prunes, salt, and black pepper. Simmer for an additional 5-10 minutes to allow the flavors to meld.

Step 7

Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 8

Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Nutrition Facts

Serving size	(4531.8g)

Amount per serving	% Daily Value*
Calories	3338.6

Total Fat 173.0g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 0g
Cholesterol 800.0mg	0%
Sodium 3361.3mg	0%
Total Carbohydrate 229.8g	0%
Dietary Fiber 35.1g	0%
Total Sugars 77.4g
Protein 218.6g	0%

Vitamin D 40.0IU	0%
Calcium 559.7mg	0%
Iron 19.3mg	0%
Potassium 3795.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 26.1%

Carbs: 27.4%