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Cock-a-leekie soup in a white bowl with a spoon lifting prunes and leeks all on a red checkered towel.

Scottish Cock-a-Leekie Soup

By Tammy Spencer
Scottish Cock-a-Leekie Soup is chicken and leek soup enhanced with the added sweetness of prunes and chewiness from barley. It’s comfort food in a bowl, ready to warm you on a cold day or whenever you need a food hug!
5 from 4 votes
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 6 servings
Calories: 435kcal

Special Equipment

Ingredients

  • 1 3 to 4 pound (1 1.4 to 1.8 kilograms) chicken, whole, see Recipe Notes
  • 2 (2) leeks, halved and rinsed
  • 1 (1) carrot, large, peeled and halved lengthwise
  • 1 (1) bay leaf
  • 2 teaspoons (2 teaspoons) kosher salt, or to taste
  • ¼ teaspoon (¼ teaspoon) black pepper, freshly ground, or to taste
  • 1 quart (946 ⅓ milliliters) chicken stock, preferably unsalted, or more as needed, see Recipe Notes
  • ½ cup (100 grams) pearl barley
  • 6 (6) prunes, halved, see Recipe Notes
  • fresh parsley, chopped, for garnish

Instructions

  • Use a stock pot that is big enough to fit 1 3 to 4 pound chicken snugly.
  • Slice off the top green leaves of 2 leeks (save for making stock, if desired) and split the white stem in half lengthwise. Fan out the layers and rinse them well under cold running water to remove any dirt. Slice the leeks ½-inch thick and place in the stock pot. Top the leeks with the chicken.
  • Slice 1 carrot ½-inch thick, then add them along with 1 bay leaf, 2 teaspoons kosher salt, and ¼ teaspoon black pepper to the pot. Pour in 1 quart chicken stock to cover the chicken, adding additional stock (or just water) if needed.
  • Bring the soup to boiling over a high heat. Cover and simmer over low heat for 1 to 1¼ hours, or until the chicken is cooked through.
  • Remove the chicken to a cutting board. Pierce it between the leg and thigh with a skewer to ensure the juices run clear (no trace of pink), or make sure it reads at least 165˚F in the thickest part of the chicken with a digital thermometer. Allow the chicken to cool for a few minutes.
  • Add ½ cup pearl barley and 6 prunes (halved) to the pot. Bring the soup back to boiling, then reduce the heat to low and simmer for 20 minutes, or until the barley is soft. Remove the bay leaf and season the soup with additional salt and pepper to taste.
  • While the soup is simmering, remove the chicken from the carcass and slice it into bite-sized pieces, discarding the skin and bones.
  • To serve, place about ½ cup of cubed chicken in a soup bowl and ladle the soup and vegetables on top. Garnish with fresh parsley and enjoy!
  • Storage instructions: If you're not serving the soup right away, cool it safely before refrigerating it. It's important for food safety that the soup not sit out for more than 2 hours, so place it in a large enough bowl sitting in an ice bath (the sink filled with ½ ice and ½ water works well) until it reaches at least 80˚F. Cooled soup can be stored in a sealed container in the refrigerator for up to a week.
  • For longer storage, freeze in an airtight container, a quart canning jar, or even a ziplock bag, leaving about 1-inch of headroom for expansion, for up to 3 months.

Recipe Notes

While it's traditional to use a whole chicken, you can also use chicken parts. For bests flavor, use boned chicken rather than boneless - the bones add richness to the broth. You can increase the amount of vegetables, barley, and prunes if your chicken is large. You can also add 1 to 2 stalks of celery, sliced into ½-inch thick pieces, with the leeks and carrots, if desired.
Using unsalted homemade or store bought chicken stock (aka bone broth) allows you to control the amount of salt in the finished soup. You can also use a good quality pre-made low-sodium chicken broth.
Prunes add a touch of sweetness as a counterpoint to the savory broth. You can leave them out if desired, but I recommend having them.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 30g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1104mg | Potassium: 613mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2459IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg