Best 8 Cock A Leekie Scottish Chicken Soup Recipes

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In the realm of hearty and comforting soups, Cock-a-Leekie, a cherished Scottish delicacy, stands as a true culinary treasure. This traditional chicken soup, boasting a rich broth brimming with tender chicken, leeks, barley, and a symphony of aromatic herbs, has long been a staple in Scottish kitchens. Beyond the classic recipe, variations abound, each adding a unique twist to this beloved dish. Some embrace the smokiness of pancetta or bacon, while others incorporate the vibrant notes of carrots, celery, and turnips. Whether you prefer a simple and rustic approach or an embellished version bursting with vegetables, this exploration of Cock-a-Leekie recipes promises a culinary journey that caters to every palate.

**Classic Cock-a-Leekie Soup**: Embark on a culinary adventure with this timeless recipe that captures the essence of traditional Scottish comfort food. Succulent chicken, leeks, pearl barley, and a harmonious blend of herbs simmer in a flavorful broth, creating a symphony of flavors that warm the soul.

**Cock-a-Leekie Soup with Pancetta**: Experience the harmonious marriage of flavors in this elevated version of Cock-a-Leekie. Pancetta's smoky essence intertwines with the classic ingredients, adding a delightful depth and complexity that elevates the soup to new heights.

**Cock-a-Leekie Soup with Vegetables**: Indulge in a vibrant and colorful rendition of Cock-a-Leekie. Carrots, celery, and turnips join the traditional ingredients, transforming the soup into a delightful medley of textures and flavors. This variation offers a symphony of colors and nutrients, making it a feast for both the eyes and the palate.

**Crock-Pot Cock-a-Leekie Soup**: Embrace the convenience of slow cooking with this effortless recipe. Simply combine the ingredients in your trusty crock-pot, and let it work its magic. As the hours pass, your kitchen will be filled with enticing aromas, and you'll be rewarded with a pot of steaming, flavorful soup that's perfect for a cozy meal.

**Quick and Easy Cock-a-Leekie Soup**: Time-pressed individuals rejoice! This speedy recipe allows you to savor the delights of Cock-a-Leekie without sacrificing flavor. Utilizing a combination of fresh and frozen ingredients, this variation comes together in a flash, making it an ideal choice for busy weeknights or impromptu gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

COCK A LEEKIE SOUP



Cock a Leekie Soup image

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Provided by briony

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g

TASTY SCOTTISH COCK-A-LEEKIE SOUP



Tasty Scottish Cock-a-leekie Soup image

Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.

Provided by Phil & Sonja

Categories     Recipes

Time 1h45m

Number Of Ingredients 10

Small whole chicken (1.3lb approx)
4 large leeks
4 large carrots
2 sticks of celery
2 bay leaves
1 onion *optional
120g long grain rice
Salt and white pepper
2.5 litres of cold water (approximately)
A handful of dried prunes **optional

Steps:

  • Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
  • Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
  • Add liberal amounts of salt and white pepper.
  • Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
  • Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
  • Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
  • Chop the 2 remaining carrots into small pieces.
  • Use a spoon to remove some of the fat that floats to the top of the water.
  • Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
  • Set aside to cool a little.
  • Take the green part of the leeks, the onion, celery, and carrots from your stock.
  • Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
  • Add the rice and simmer for a further 15 minutes, until the rice is cooked.
  • Meanwhile, remove the chicken from the bone and shred, and discard the bones.
  • Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
  • Add the shredded chicken back in and allow to heat through for a few minutes.
  • Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.

Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

COCK-A-LEEKIE SOUP



Cock-a-Leekie Soup image

Cock-a-leekie soup is a delicious and traditional Scottish recipe that is easy to make. This chicken and leek soup has many variations.

Provided by Elaine Lemm

Categories     Appetizer     Entree     Dinner     Soup

Time 2h

Yield 4

Number Of Ingredients 7

1 (2 3/4-pound) whole chicken (fresh and free-range)
12 medium-sized leeks (well-washed and cut to 1-inch lengths)
4 ounces long grain rice (washed)
3 to 4 medium-sized carrots (peeled and grated)
Salt to taste
Ground black pepper to taste
Garnish: Chopped fresh parsley

Steps:

  • Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)

Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g

SCOTTISH COCK-A-LEEKIE SOUP



Scottish Cock-a-Leekie Soup image

It may take a few hours to make this famous Scottish soup but there's really not much to it other than some chopping and simmering. It's one of the world's best chicken soups! Top with freshly ground black pepper and chopped fresh chives.

Provided by Chef John

Categories     Chicken Soup

Time 4h10m

Yield 6

Number Of Ingredients 10

2 ½ pounds leeks
1 (4 pound) whole chicken
1 large bay leaf
3 cloves garlic, halved
4 medium pitted prunes
3 quarts cold water, or more as needed
¼ cup uncooked white rice
1 tablespoon kosher salt, or more to taste
freshly ground black pepper to taste
1 teaspoon fresh thyme leaves

Steps:

  • Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  • Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  • Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  • Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  • Place skin and bones back into the pot and gently simmer for 1 more hour.
  • Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  • Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  • Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

Nutrition Facts : Calories 810.1 calories, Carbohydrate 37 g, Cholesterol 227 mg, Fat 46.2 g, Fiber 4 g, Protein 59.9 g, SaturatedFat 13.1 g, Sodium 1224.8 mg

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)



Cock-a-Leekie Soup (Scottish Chicken and Leek Soup) image

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Provided by Melissa Clark

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
3 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large leeks, cleaned, greens and whites separated
3 medium carrots, peeled (reserve peels), cut into 1/4-inch-thick coins
2 celery stalks, thinly sliced (reserve any leaves)
1 head garlic, halved crosswise
1 bunch parsley, stems and leaves separated
3 to 5 fresh thyme sprigs
1 fresh or dried bay leaf
1 star anise or clove
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
1/2 cup pearl barley
1/2 cup chopped pitted prunes

Steps:

  • Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
  • Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
  • Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
  • While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
  • When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
  • Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
  • Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
  • While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
  • Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

COCK-A-LEEKIE SCOTTISH CHICKEN SOUP



Cock-a-leekie Scottish Chicken Soup image

Our son spent two summers while he was in High School doing missionary work in Scotland. This is one of the recipes he brought home with him that was prepared for him at Crossbasket Castle in Scotland. I added the ingredient list, but the description is exactly as was written by the lady who cooked this wonderful chicken soup.

Provided by Marsha Gardner

Categories     Chicken Soups

Time 2h25m

Number Of Ingredients 10

3-4 lb chicken
1 large onion, peeled and cut into eighths
2 large carrots, cut into big chunks
4 celery stalks
6 clove garlic, divided
bundle of fresh rosemary, thyme and oregano
1/2 clove barley
7 leeks
15 pitted prunes
handful of fresh parsley

Steps:

  • 1. This soup starts in the afternoon, so make sure you've got enough time on your hands!!! Start off my taking a 3-4 lb chicken and put it in a dutch oven. Chop one onion into eighths, two large carrots into big sized chunks, about 4 celery sticks and peel about 6 cloves of garlic. Arrange them all around the chicken except two of the garlic cloves. • Stuff a bundle of fresh rosemary, thyme and oregano into the body cavity of the chicken (check to make sure they don't have the bagged intestines inside... gross, but important) with the two cloves of garlic, and spread a smaller bundle around with the onions and carrots. Sprinkle the whole she-bang with salt and pepper. Cook on very low heat for about two hours When the chicken is cooked, let it cool off for a little bit and then pull it, the veggies and any herbs out of the pot, leaving any liquid in the bottom of the dutch oven and set aside Put about four pints of broth into the pot and bring to a simmer. Add half a cup of barley (dry), about 7 leeks (white and light green parts only) lightly chopped and about fifteen dried and pitted prunes cut into quarters. Cook for about forty minutes until the barley is cooked through While the soup is cooking, let the chicken and reserved veggies cool.... roughly chop them and set them aside. De-bone the chicken, discarding the skin and keeping the bones to make broth later, and shredding the meat into bite-sized pieces. Once the barley is cooked through, add the veggies and about half of the chicken meat back into the soup, along with a handful of fresh parsley Simmer for about ten more minutes and eat!

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)



Cock-a-Leekie (Chicken and Leek Soup) image

Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.

Provided by Molly53

Categories     Poultry

Time 1h

Yield 7 serving(s)

Number Of Ingredients 10

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

Steps:

  • Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
  • Reduce heat, cover and simmer 30 minutes.
  • Add leeks.
  • Bring back to a boil; reduce heat.
  • Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
  • Remove chicken from broth and cool slightly; remove chicken from bones and skin.
  • Skim fat from both and remove bay leaf.
  • Cut chicken into 1 inch pieces and return to broth.
  • Heat about 5 minutes; serve.

COCK-A-LEEKIE



Cock-a-Leekie image

This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
2 cups white wine or water
2 large celery ribs, halved crosswise
1 large carrot, peeled
2 large garlic cloves, peeled
6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
12 pitted prunes, quartered (2/3 cup packed)
1/2 cup barley
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
  • Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
  • Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.

Nutrition Facts : Calories 416 g, Cholesterol 132 g, Fat 5 g, Fiber 5 g, Protein 43 g, Sodium 754 g

Tips:

  • Use high-quality ingredients: Fresh, organic vegetables, free-range chicken, and homemade stock will make a big difference in the flavor of your soup.
  • Don't skimp on the leeks: Leeks are the star of this soup, so use plenty of them. Three or four large leeks is a good starting point.
  • Wash the leeks thoroughly: Leeks can be quite dirty, so be sure to wash them thoroughly before using them. Cut off the root end and the dark green leaves, then slice the leeks thinly.
  • Cook the leeks slowly: Cook the leeks in butter over low heat until they are very soft and sweet. This will take about 15 minutes.
  • Use a good quality chicken stock: Chicken stock is the base of this soup, so it's important to use a good quality stock. You can make your own chicken stock, or use a store-bought stock that is low in sodium.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of cream or milk for a richer flavor.
  • Serve the soup with your favorite toppings: Some popular toppings for cock-a-leekie soup include chopped parsley, croutons, and grated Parmesan cheese.

Conclusion:

Cock-a-leekie soup is a classic Scottish dish that is both hearty and flavorful. It's perfect for a cold winter day, or any time you're in the mood for a comforting bowl of soup. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your home.

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