Authentic Scottish Cock-a-Leekie Soup Recipe

Scottish Cock-a-Leekie Soup is a traditional dish that embodies the warmth and heartiness of Scottish cuisine. This comforting chicken and leek soup has been enjoyed for centuries, making it a standout among international soups. It’s the perfect recipe to warm you up on a chilly day or to serve at gatherings with friends and family.

What makes this soup unique is its blend of tender chicken, fresh leeks, and a hint of prunes that adds a subtle sweetness. It’s a specialty soup that showcases the simplicity yet rich flavor of its ingredients, making it a favorite across generations.

Imagine cozying up with a bowl of this delightful soup, where every spoonful brings a satisfying taste that transports you straight to the Scottish highlands.

The Classic Scottish Cock-a-Leekie Soup

Bowl of Scottish Cock-a-Leekie Soup with chicken, leeks, and prunes, garnished with parsley, beside crusty bread in a cozy kitchen.

This traditional Scottish Cock-a-Leekie Soup features succulent pieces of chicken, aromatic leeks, and a touch of prunes for sweetness. The soup is savory, hearty, and deeply satisfying, making it a go-to option for any occasion.

Ingredients

1 whole chicken (about 3-4 pounds), cut into pieces
4 large leeks, cleaned and sliced
1 medium onion, chopped
2 carrots, diced
4 cups chicken broth
1/2 cup prunes, chopped (optional)
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Prepare the Ingredients: Clean and slice the leeks, chop the onion, and dice the carrots.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and carrots, sautéing until softened (about 5 minutes).
Add Chicken and Broth: Place the chicken pieces into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through.
Incorporate Prunes: If using, add the chopped prunes to the pot during the last 10 minutes of cooking for added sweetness.
Season and Garnish: Remove the chicken pieces, shred the meat, and return it to the soup. Season with salt and pepper to taste, and garnish with chopped parsley before serving.