Cock-a-Leekie Soup
Scotland's classic chicken and leek soup, gently simmered with a few prunes for a hint of sweetness.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Level
- Easy
This is a clear, comforting soup rather than a thick one. Poaching chicken thighs on the bone gives the broth plenty of body.
The prunes may sound unusual, but they add a lovely mellow sweetness. Leave them out if you prefer.
Cock-a-Leekie Soup
1 hr 50 min total · approx. 290 kcal per serving
Ingredients
Servings
Method
- Put the chicken, stock, thyme and bay in a large pan. Bring to a gentle simmer and cook for 45 minutes, skimming often.
- Lift out the chicken, shred the meat and discard the bones.
- Add the leeks, carrots and rice to the broth and simmer for 20 minutes.
- Return the chicken with the prunes and simmer for 10 minutes more. Season and stir in the parsley.
Cook's noteFor a lighter soup, skip the rice and serve with crusty bread.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
