Cock a leekie Soup, Scottish Chicken and Leek soup

Cock a Leekie or cockaleekie soup is a Scottish Institution, a chicken & leek soup that features barley and prunes that tastes very "modern"!

This simple soup is known as the Scottish national soup and uses simple ingredients in a wonderful chicken broth.

Chicken & Leek Soup

Regular readers will probably have formed the opinion that I am largely still a child. So before we go any further, go ahead and join me in sniggering at that name.

It is also written as cockaleekie, cock o' leeky, cockaleeky soup on occasion, and the flavour makes me smile as much as the name!

Now we have that out of the way, this is a gloriously old-fashioned recipe (dating to the early 1700s), and I love old-fashioned recipes! My site is littered with takes on ancient dishes like oxtail soup, Welsh cawl, Scottish Hotch Potch, slow cooker Irish stew, Scotch broth and Cornish Pasties.

I think that this dish tastes very "new modern". It embraces grains and dried fruits to add body and taste to what is a very simple recipe.

This recipe relies on simple, clean flavours and a great stock!

As a result, you should either make a good chicken stock or buy the very best that you can find.

If you like the combination of chicken and leek, you must check out my chicken and leek pasta recipe.

Frequently Asked Questions

Is there an alternative to pearl barley?

Barley would likely have been a much more common ingredient in the history of this recipe due to its relative affordability and ubiquity in Scotland.

I use it because I prefer it; however, brown rice is a perfectly acceptable substitution. Use a like-for-like amount, and so long as you use whole-grain rice, the cooking time remains the same.

Don't worry about having a bag leftover, I also use it in my classic rabbit stew to a very Italian orzotto, a risotto made with barley.

How long will the soup last?

The soup will last in the fridge for 2-3 days and makes a fantastic, easy lunch.

It does freeze, but not wonderfully. I would skip that option. But if you need to bag it in strong freezer bags in portion sizes, and then pop the bag into simmering water until nice and hot.

I would not freeze for longer than a month.

Can I use chicken breast?

I personally would not, the breast will dry out and become stringy due to the lack of fat.

Do I have to use prunes?

Absolutely!!!!!! You may be surprised to see prunes as an ingredient in this recipe.

They are very traditional, but even as far back as the early 19th century, many were saying they were not required.

I vehemently disagree! They add wonderful bites of sweetness to the recipe and should not be skipped.

I personally prefer them cooked in the stock, rather than served as a garnish, which is common.

As far as I am concerned, they are THE thing that sets cock a leekie soup apart in a sea of chicken and leek soups!

At least give it a try before you discount them! You can use leftovers in my delicious pork tenderloin with prunes recipe.

Be sure not to use "soft" prunes; they do not offer enough of a sweet "punch" of flavour.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" saucepan.
• Chopping board.
• Kitchen knife.
• Kitchen tongs.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Forks for shredding the chicken.
• Stirring and serving spoons.