Nothing beats the comforting, hearty warmth of a classic Cock-a-Leekie soup on a chilly day. This traditional Scottish dish combines tender chicken, flavorful leeks, and fragrant herbs to create a soup that’s both nourishing and deeply satisfying.
Whether you’re looking for a cozy meal after a long day or want to impress guests with a timeless recipe, Cock-a-Leekie soup offers a perfect balance of simplicity and sophistication. Its rich broth and subtle hints of thyme and bay leaf elevate this humble soup to a delightful culinary experience.
In this post, we’ll walk you through a detailed Cock-a-Leekie soup recipe that’s easy to follow and packed with flavor. Plus, we’ll share tips and variations to customize it to your liking.
If you love wholesome soups and hearty meals, this recipe will quickly become a staple in your kitchen repertoire.
Why You’ll Love This Recipe
Cock-a-Leekie soup is a classic that’s stood the test of time for a reason. It’s packed with wholesome ingredients, making it a nutritious yet comforting option for any season.
The slow-simmered chicken infuses the broth with incredible flavor, while the leeks add a delicate sweetness. It’s also incredibly versatile—perfect for meal prep, family dinners, or even as a starter for a special occasion.
What makes this recipe even better is how easy it is to prepare. Using simple pantry staples and fresh produce, you can bring this traditional Scottish dish to your table without fuss.
Plus, it freezes beautifully, so you can enjoy it whenever you need a little taste of home.
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 4 large leeks, cleaned and sliced (white and light green parts only)
- 3 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 large onion, peeled and quartered
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 6 cups chicken broth (homemade or low sodium store-bought)
- 1/4 cup pearl barley (optional but traditional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 4-5 prunes (traditional Scottish addition for a subtle sweetness)
Equipment
- Large stockpot or Dutch oven
- Knife and cutting board
- Wooden spoon or ladle
- Slotted spoon (for removing chicken pieces)
- Measuring cups and spoons
- Fine mesh strainer (optional, if you want a clearer broth)
- Serving bowls
Instructions
- Prepare the chicken broth: Place the chicken pieces in a large stockpot or Dutch oven. Add the onion, garlic, carrots, celery, bay leaves, and thyme. Pour in the chicken broth and enough water to cover the ingredients completely (about 8 cups total).
- Simmer the soup: Bring the pot to a gentle boil over medium-high heat. Reduce the heat to low and let it simmer uncovered for about 1 hour, skimming off any foam or impurities that rise to the surface with a slotted spoon.
- Add pearl barley and leeks: After an hour, add the pearl barley and sliced leeks to the pot. If you’re using prunes, add them now for a traditional touch. Continue simmering for another 30 minutes, or until the barley is tender and the leeks have softened.
- Remove chicken and shred: Using a slotted spoon, carefully remove the chicken pieces from the pot and place them on a plate. Once cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- Return chicken to soup: Add the shredded chicken back into the soup. Season with salt and black pepper to taste.
- Final simmer: Let the soup simmer for a final 10 minutes to allow the flavors to meld together.
- Serve and garnish: Ladle the soup into bowls and garnish generously with fresh chopped parsley. Serve hot.
Tips & Variations
For a richer broth, roast the chicken pieces in the oven at 400°F (200°C) for 20 minutes before adding them to the pot.
- Vegetarian version: Skip the chicken and use vegetable broth instead. Add mushrooms or smoked tofu for depth.
- Gluten-free option: Omit the pearl barley and replace with quinoa or rice.
- Herbs: Experiment with fresh rosemary or sage for a slightly different flavor profile.
- Thickening: For a creamier texture, blend a portion of the soup and stir it back in.
- Spicy kick: Add a pinch of cayenne pepper or a few drops of hot sauce for warmth.
Nutrition Facts
Nutrient | Per Serving (1.5 cups) |
---|---|
Calories | 210 kcal |
Protein | 22 g |
Fat | 7 g |
Carbohydrates | 12 g |
Fiber | 2 g |
Sodium | 580 mg (varies with broth) |
Serving Suggestions
This Cock-a-Leekie soup is wonderfully versatile when it comes to serving. It pairs beautifully with a slice of crusty bread or warm dinner rolls to soak up the flavorful broth.
For a heartier meal, serve it alongside a simple green salad dressed with lemon vinaigrette or roasted root vegetables.
If you’re interested in exploring more comforting soups, don’t miss our Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide or try the All Day Vegetable Soup Recipe for Healthy Comfort Meals for more inspiration.
Conclusion
Cock-a-Leekie soup is more than just a meal; it’s a warm embrace in a bowl, perfect for those seeking comfort and nourishment. This recipe balances simplicity with rich, layered flavors, making it a perfect dish for both beginners and experienced cooks.
The combination of tender chicken, sweet leeks, and aromatic herbs creates a timeless classic you’ll want to revisit season after season.
Whether you’re making it for a family dinner, a cozy night in, or as part of a special occasion, Cock-a-Leekie soup is sure to satisfy. Don’t forget to check out our other recipes like Veg Grilled Sandwich Recipes That Are Quick and Delicious and Backpacking Dehydrated Vegan Meal Recipes for Easy Camping for more delicious ideas to complement your meals.
Happy cooking!
📖 Recipe Card: Cocky Leeky Soup
Description: A classic Scottish chicken and leek soup that's hearty and comforting. Perfect for a warming meal any day of the week.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces
- 3 large leeks, sliced and washed
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken stock or water
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, and leeks; sauté until softened.
- Add chicken pieces and brown lightly on all sides.
- Pour in chicken stock and bring to a boil.
- Add potatoes and carrots, then reduce heat to simmer.
- Cover and cook for 40 minutes until chicken is tender.
- Remove chicken, shred the meat, and discard bones.
- Return shredded chicken to the pot and season with salt and pepper.
- Simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition: Calories: 280 kcal | Protein: 30 g | Fat: 8 g | Carbs: 20 g
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