Cock-a-Leekie Soup: Chicken and leek soup.
Cock-a-Leekie Soup is a traditional Scottish dish known for its comforting and hearty qualities. It's a simple yet delicious chicken and leek soup that embodies the essence of homemade warmth. The recipe involves simmering chicken pieces with leeks, onions, and carrots in a rich chicken stock, seasoned with bay leaves, thyme, and pepper. Sometimes, prunes or a grain like barley is added for an extra layer of flavor and texture. This soup is not only warming and nutritious, but it also has a connection to Scottish heritage and is often enjoyed during Burns Night as part of the celebration.
Today we're journeying to the heart of Scotland with the Backyard Chef to create a classic, soul-warming Traditional Scottish Cock-a-Leekie Soup. This hearty dish combines the savory flavors of chicken, vegetables, and barley, with a surprising sweet note from prunes, a staple in the Scottish culinary tradition. Perfect for chilly days, this soup has all the comforts of home-cooking wrapped into one pot.
Ingredients:
- Chicken pieces (whole legs, skin on, bone-in)
- Chicken stock
- Chicken water (water from boiling chicken)
- Celery stalks
- Carrots
- Leeks
- 1 Onion
- Pearl barley
- Pitted prunes
- Salt and pepper to taste
- Bay leaves
- Fresh thyme
- Whole peppercorns
Equipment:
- Large cooking pot
- Skimmer (optional)
- Chopping board and knife
- Two forks (for shredding chicken)
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Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
Servings: 4
Instructions:
1. Prepare your chicken stock by combining chicken pieces, chicken stock, and chicken water in a large cooking pot. Bring the mixture to a boil and skim off any foam that forms on the surface.
2. Meanwhile, prep your vegetables: Dice one onion and chop the celery into good 1cm pieces, wash and chunk the carrots, and slice the leeks. Keep one of the leeks chopped finely and set aside as it will be added towards the end of cooking.
3. Once your chicken stock is boiling and has been skimmed, add in the prepped celery, carrots, and the thicker portions of the leeks, leaving out the finely chopped leak for later.
4. Season the soup with salt, pepper, and add whole peppercorns, a generous pinch of fresh thyme (about a teaspoon), and a few bay leaves. Stir in the pitted prunes for that traditional sweetness.
5. Add the pearl barley to the soup, stirring well to combine.
6. Cover the pot with a lid and reduce the heat to let the soup simmer for about 1 hour.
7. After the hour's simmer, the soup should have thickened from the barley, and the veggies should be soft. Turn off the heat and carefully remove the chicken pieces. Shred the chicken meat using two forks, discarding the bones and skin.
8. Return the shredded chicken to the pot, along with the finely chopped leek. Stir everything together and let it sit in the residual heat to allow the flavors to meld.
9. Check for seasoning, adjusting with more salt and pepper if necessary.
10. Serve the Traditional Scottish Cock-a-Leekie Soup hot, garnished with fresh thyme leaves if desired.
Cooking Tips:
- Skimming the stock is optional; if it's just a little foam, it can cook back into the soup.
- If the soup is too thick for your liking after adding the barley, you can add more water or stock to reach the desired consistency.
This recipe has been proudly presented by the Backyard Chef. To see this recipe made step-by-step and for more delicious recipes, be sure to visit their YouTube channel: https://www.youtube.com/@BackyardChef
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