Grannydragon's Cock a Leekie Soup

Warm, hearty, and steeped in tradition, Grannydragon's Cock a Leekie Soup is a comforting classic with a unique twist. This Scottish-inspired recipe combines tender, slow-simmered chicken, sweet prunes, and nutty pearl barley for a robust, savory flavor profile that’s both satisfying and nourishing. Leeks, carrots, and celery infuse the broth with wholesome brightness, while bay leaves and thyme add a fragrant herbal touch. Ready in just over two hours, this soup is perfect for chilly evenings or a cozy family meal. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop. Packed with protein, fiber, and depth of flavor, it’s a true one-pot wonder that celebrates the art of slow cooking. Perfect for lovers of hearty soups and traditional recipes, this dish is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 medium (about 4 lbs) Whole chicken
• 10 cups Water
• 4 large (white and light green parts only) Leeks
• 2 medium Carrots
• 10 pieces (pitted) Prunes
• 0.5 cup Pearl barley
• 2 medium Celery stalks
• 2 leaves Bay leaves
• 1 teaspoon (dried) or 2 sprigs fresh Thyme
• 2 teaspoons (adjust to taste) Salt
• 0.5 teaspoon (freshly ground) Black pepper
• 2 tablespoons (chopped, for garnish, optional) Parsley

Directions

Step 1

Place the whole chicken in a large stockpot and cover it with 10 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer.

Step 2

Skim off any foam or impurities that rise to the surface during the first 10 minutes of cooking.

Step 3

Slice the leeks lengthwise, rinse thoroughly under cold water to remove any grit, and cut them into 1/2-inch slices.

Step 4

Peel and dice the carrots, and chop the celery into small pieces.

Step 5

Add the leeks, carrots, celery, bay leaves, and thyme to the pot with the chicken. Let the soup simmer for 45 minutes.

Step 6

Rinse the pearl barley under cold water and add it to the pot. Continue simmering for another 30 minutes.

Step 7

Remove the chicken carefully from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones.

Step 8

Return the shredded chicken to the pot. Add the prunes and season the soup with salt and black pepper. Simmer for another 10-15 minutes to allow the flavors to meld.

Step 9

Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.

Step 10

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread.

Nutrition Facts

Serving size	(5243.6g)

Amount per serving	% Daily Value*
Calories	1282.5

Total Fat 18.6g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 136.1mg	0%
Sodium 5234.7mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 39.2g	0%
Total Sugars 66.1g
Protein 57.7g	0%

Vitamin D 0IU	0%
Calcium 737.5mg	0%
Iron 21.4mg	0%
Potassium 3259.6mg	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: 12.4%

Protein: 17.0%

Carbs: 70.6%