We’ve always been fans of the hearty Cock-a-Leekie soup, a Scottish classic that’s been warming bellies for centuries. Originating from traditional Highland kitchens, it blends tender chicken with fresh leeks and subtle spices for a comforting bowl that’s perfect for family gatherings.
In our experience, this simple recipe captures the essence of cozy home cooking while delivering big on flavor. We’re excited to guide you through our take on this timeless favorite, proving it’s as easy as it is delicious.
Ingredients
To craft our flavorful Cock-a-Leekie soup—a classic Scottish favorite—we start with these essential ingredients. We’ve organized them in the order they are typically prepared, including specific prep notes for accuracy and ease.
- Chicken: 1 whole chicken (about 3-4 pounds), cut into pieces; we recommend using a free-range bird for enhanced tenderness and flavor.
- Leeks: 6 medium leeks, trimmed and sliced into 1-inch rings; rinse thoroughly to remove any grit for a clean, fresh taste.
- Chicken stock: 8 cups low-sodium stock; homemade yields the best results, but store-bought works if simmered with additional herbs.
- Onion: 1 large onion, finely chopped; this base layer adds a subtle sweetness to balance the soup’s heartiness.
- Carrots: 3 medium carrots, peeled and diced; opt for fresh, vibrant ones to contribute natural sweetness and color.
- Celery: 2 stalks, chopped; include the leaves for extra aroma and depth.
- Prunes: 1 cup pitted prunes, roughly chopped; these add a unique tart-sweet note traditional to authentic Cock-a-Leekie.
- Rice: 1/2 cup long-grain rice, uncooked; use rinsed rice to prevent the soup from becoming overly starchy.
- Thyme: 2 teaspoons fresh thyme leaves, or 1 teaspoon dried; fresh thyme elevates the herbal undertones significantly.
- Bay leaves: 2 whole leaves; remove after cooking to avoid bitterness.
- Salt and pepper: 1 teaspoon salt and 1/2 teaspoon black pepper, adjusted to taste; season gradually for optimal flavor balance.
| Ingredient | Quantity | Prep Notes |
|---|---|---|
| Chicken | 1 whole (3-4 pounds) | Cut into pieces |
| Leeks | 6 medium | Trimmed, sliced into 1-inch rings |
| Chicken stock | 8 cups | Low-sodium, preferably homemade |
| Onion | 1 large | Finely chopped |
| Carrots | 3 medium | Peeled and diced |
| Celery | 2 stalks | Chopped, including leaves |
| Prunes | 1 cup pitted | Roughly chopped |
| Rice | 1/2 cup long-grain | Uncooked and rinsed |
| Thyme | 2 tsp fresh (or 1 tsp dried) | Leaves only |
| Bay leaves | 2 whole | Use whole, remove after cooking |
| Salt | 1 tsp | Adjust to taste |
| Pepper | 1/2 tsp black | Adjust to taste |
Equipment Needed
To bring our Cock-a-Leekie soup recipe to life, we rely on a few essential tools that make preparation efficient and straightforward. These items ensure everything from chopping vegetables to simmering the stock goes smoothly, allowing us to focus on the rich flavors of tender chicken and fresh leeks.
We organize the equipment by categories for clarity, emphasizing key tools that every home cook should have on hand:
- Large Stockpot or Dutch Oven: We recommend a 6- to 8-quart size for accommodating the whole chicken and vegetables, ensuring even cooking and preventing spills during simmering.
- Sharp Chef’s Knife: Essential for precisely chopping leeks, onions, carrots, and celery—our go-to for safe and quick prep that minimizes effort.
- Cutting Board: A sturdy, non-slip board at least 12×18 inches to handle all the ingredient prep without cross-contamination.
- Wooden Spoon or Ladle: Ideal for stirring the soup gently and serving portions, as it withstands high heat without scratching the pot.
- Measuring Cups and Spoons: Accurate sets for measuring liquids like chicken stock and dry items such as rice and seasonings, guaranteeing the perfect balance in our traditional recipe.
- Fine-Mesh Strainer: Useful for straining the broth if we want a clearer soup, removing any impurities while preserving the subtle spices and prunes’ sweetness.
In our experience, having these tools ready streamlines the process, making Cock-a-Leekie soup a rewarding family favorite every time.
Instructions
With our fresh ingredients and essential tools ready, we’re thrilled to walk you through crafting our hearty Cock-a-Leekie soup step by step. This classic Scottish dish combines tender chicken and fresh leeks for a comforting flavor that’s simple yet satisfying.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything integrates smoothly into the soup. Begin by rinsing the whole free-range chicken under cold water and patting it dry with paper towels— this removes any impurities for a cleaner broth.
- Chop the vegetables: Slice 4 medium leeks into thin rings after trimming the roots and dark green tops, then rinse thoroughly to remove grit. Dice 1 large onion, 2 carrots, and 2 celery stalks into ½-inch pieces for even cooking.
- Measure and organize seasonings: Gather 1 teaspoon dried thyme, 2 bay leaves, ½ cup pitted prunes (roughly chopped for better distribution), and ½ cup long-grain rice. Combine salt and pepper to taste— we recommend starting with 1 teaspoon salt and ½ teaspoon pepper to enhance the natural flavors without overwhelming them.
- Prepare the base: In a large bowl, measure out 8 cups low-sodium chicken stock to have it ready for the pot. This step sets the foundation for a rich, balanced soup that highlights the subtle earthiness of the leeks and herbs.
Cook
Now that our ingredients are prepped, we’ll cook the soup to develop its deep, savory flavors through gentle simmering.
- Sear the chicken: Place the whole free-range chicken in a large stockpot or Dutch oven over medium-high heat with 1 tablespoon of oil. Sear it for 5-7 minutes per side until the skin turns golden brown, locking in moisture and adding a robust depth to the broth.
- Build the base: Add the chopped onion, carrots, celery, and leeks to the pot, stirring with a wooden spoon for 3-4 minutes until they soften and release their aromatic essences— the kitchen will fill with the fresh, oniony scent of leeks mingling with carrots’ sweetness.
- Add liquids and seasonings: Pour in the 8 cups low-sodium chicken stock, then stir in the thyme, bay leaves, salt, and pepper. Bring the mixture to a boil over high heat, then reduce to low and simmer covered for 1-1.5 hours until the chicken is tender and falls off the bone— the broth will become richly flavored, with hints of herbal warmth from the thyme.
- Incorporate rice and prunes: After the initial simmer, remove the chicken, shred the meat, and return it to the pot. Add the long-grain rice and prunes, then continue simmering for another 15-20 minutes until the rice is fluffy and the prunes plump up, infusing a subtle sweetness that contrasts the savory notes.
Assemble
With the cooking complete, we’ll assemble the final soup for a polished presentation and optimal taste.
- Strain and refine: Use a fine-mesh strainer to skim any excess fat from the surface, then remove the bay leaves for a smoother texture— this step ensures the soup’s flavors shine without any bitterness.
- Final adjustments: Stir in the shredded chicken back into the pot, taste and adjust seasonings if needed, and let it rest for 5 minutes to allow the ingredients to meld— the result is a velvety broth where the tender chicken and fresh leeks create a comforting, harmonious blend.
- Serve immediately: Ladle the soup into bowls, garnishing with a sprinkle of fresh thyme for an extra layer of aroma, making it ready to enjoy as a family favorite Cock-a-Leekie soup.
Make-Ahead Tips
One of the joys of preparing Cock-a-Leekie soup is its flexibility for busy schedules, and we love sharing how to make it even more convenient without sacrificing those rich, comforting flavors of tender chicken, fresh leeks, and subtle spices. By planning ahead, we can ensure every bowl remains hearty and delicious, perfect for family gatherings or quick weeknight meals.
Preparing Ingredients in Advance
To streamline your cooking process, we suggest prepping key components the day before. Start by rinsing and chopping the vegetables—slice the leeks, dice the onions, carrots, and celery—and store them in airtight containers in the refrigerator. This keeps their crispness intact while allowing the natural sweetness of the carrots and leeks to shine through when you cook.
For the chicken, we recommend poaching or searing it ahead of time. Cook the whole free-range chicken in low-sodium chicken stock as outlined in our steps, then let it cool completely before shredding the meat and straining the broth. Store the shredded chicken and broth separately in the fridge; the chicken will stay moist for up to 2 days, and the broth will maintain its depth of flavor.
Assembling and Storing the Soup
If you’re aiming for a stress-free meal, assemble the full soup base in advance. After simmering the broth with vegetables, rice, prunes, thyme, and bay leaves, let the mixture cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. This allows the flavors to meld further, enhancing the subtle sweetness from the prunes and the earthy notes from the thyme.
For longer storage, freeze portions in freezer-safe bags or containers. We find that Cock-a-Leekie soup freezes beautifully for up to 3 months, but always thaw it overnight in the refrigerator to preserve texture. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally to avoid scorching and to bring back that comforting aroma.
Storage Times and Tips
To help you plan effectively, here’s a quick overview of recommended storage durations based on our testing:
| Component | Refrigerator (Days) | Freezer (Months) | Key Tips |
|---|---|---|---|
| Chopped Vegetables | 2 | Not Recommended | Keep in a sealed bag to prevent wilting; rinse just before use. |
| Cooked Chicken | 3 | 3 | Store in its juices to retain moisture; reheat gently to avoid drying. |
| Full Soup Base | 3 | 3 | Cool completely before storing; skim any fat layer before reheating for a cleaner taste. |
By following these tips, we ensure Cock-a-Leekie soup remains a flavorful favorite that’s easy to enjoy anytime.
Conclusion
We love how Cock-a-Leekie soup brings timeless comfort to our tables
It’s a versatile favorite that fits any occasion with its hearty warmth
We’re sure you’ll find joy in making it your own go-to recipe
Frequently Asked Questions
What is Cock-a-Leekie soup?
Cock-a-Leekie soup is a traditional Scottish dish known for its comforting flavors, featuring tender chicken, fresh leeks, and subtle spices. It’s a hearty recipe perfect for family gatherings, combining simplicity with rich taste, and has a long history as a beloved comfort food.
What are the key ingredients for Cock-a-Leekie soup?
The main ingredients include a whole free-range chicken, leeks, chicken stock, onions, carrots, celery, prunes, rice, thyme, bay leaves, salt, and pepper. Each is prepared for optimal flavor, like rinsing the chicken and chopping veggies, to create a balanced, savory soup.
What equipment do I need to make Cock-a-Leekie soup?
You’ll need a large stockpot or Dutch oven for cooking, a sharp chef’s knife and cutting board for prep, a wooden spoon or ladle for stirring, measuring cups and spoons for accuracy, and a fine-mesh strainer for finishing. These tools ensure an efficient and smooth process.
How do you make Cock-a-Leekie soup step by step?
Start by preparing ingredients: rinse the chicken and chop vegetables. Sear the chicken in a stockpot, add veggies and stock, then simmer with thyme and bay leaves. Incorporate rice and prunes for sweetness, strain if needed, adjust seasonings, and serve garnished for a flavorful result.
Can you make Cock-a-Leekie soup ahead of time?
Yes, prep ingredients like chopped veggies and seared chicken in advance, storing them separately for freshness. Assemble the soup base ahead and refrigerate for up to 3 days, or freeze for a month—the flavors meld well, making it convenient for busy schedules without losing taste.