Cock-a-Leekie Soup
A classic Scottish chicken and leek soup simmered to rich perfection with tender rice and optional sweet prunes.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large lidded pot
- •Chopping board
- •Chef's knife
- •Ladle
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Place the chicken thighs, chicken stock, thyme sprigs, bay leaf, salt, and black pepper into a large pot.
- 2
Bring the liquid to a boil over medium-high heat on the hob.
- 3
Skim any foam from the surface using a ladle, then reduce the heat to low.
- 4
Cover the pot and simmer gently for 35 minutes until the chicken is tender.
- 5
Transfer the chicken to a board, discard the skin and bones, and shred the meat with two forks.
- 6
Add the sliced leeks, long-grain rice, and halved prunes into the simmering broth.
- 7
Simmer uncovered for 15 minutes until the rice is tender and the leeks are soft.
- 8
Return the shredded chicken meat to the pot and heat through for 3 minutes.
- 9
Discard the bay leaf and thyme stems, then stir in the chopped fresh parsley.
- 10
Ladle the hot soup into warm bowls and serve immediately.
Chef's tips
Wash the leeks thoroughly between layers to remove any trapped grit before slicing. Adding the prunes gives the traditional balance of sweet and savoury, but you can omit them if preferred.
Ingredient substitutions
- long-grain white rice → pearl barley (simmer for 40 minutes instead of 15)
- ready-to-eat prunes → dried apricots or simply omit
Storage
Store chilled in an airtight container for up to three days.
Reheating
Gently warm on the hob over medium heat until piping hot, adding a splash of stock or water if the rice has thickened the broth.
Common mistakes to avoid
- •Adding all the leeks at the start, causing them to turn to mush.
- •Failing to wash dirt out of the leek layers before cooking.
- •Leaving small bones in the shredded meat when returning it to the broth.
Serving suggestions
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