I’m quite convinced that good old Cock-a-Leekie Soup is actually in the Scottish bloodstream. It’s our go-to comfort food that makes all things right in the world. And why not, with only 4 ingredients and packed with flavour and goodness it’s just perfection in a bowl.
Cock-a-Leekie Soup
This cock-a-leekie soup is a great recipe to share this week, not just because I have come over all Scottish for Burns’ Night at the weekend.
But also because it is a good healthy recipe that is perfect for all those who are getting to grips with a healthier lifestyle and cutting the calories this month.
A classic Scottish soup
Cock-a-leekie soup is a Scottish classic, something my Mum used to make every week. The Scottish equivalent of the Jewish chicken soup for the soul that cures all ills.
It is sometimes called cockie-leekie soup but it’s all the same thing. A delicious and simple 5 ingredient chicken broth.
Scotland’s National Soup
Cock-a-leekie is a very old soup indeed. The first recipe being printed in 1598.
Thought to actually originate in France and be a chicken and onion soup. However, leeks are far more popular in Scotland so it soon became chicken and leek soup.
This recipe comes from my book A Wee Taste Of Scotland (Scottish Party Food At It’s Best)
5 ingredient soup
Sometimes the best recipes have the fewest ingredients, this one is a case in point. There are only 5 ingredients in traditional Scottish cock-a-leekie soup
Chicken
Leeks
Peppercorns
Prunes
Parsley
Oh and water as well, but I am not counting that as an ingredient as I assume you already have that on tap so to speak.
Prunes
And yes, you read that right, there are prunes in this chicken soup recipe!
The prunes are very much a part of this ancient recipe. They lend sweetness and flavour all of their own.
Most folks remove the prunes before serving the cock-a-leekie soup. But you can leave them in if you like and enjoy the extra sweetness and a bit of texture too.
The use of fruit and meat together in pottages, rich stews/soups, dates back to Medieval times.
and you usually remove them before serving. You can, of course, omit this traditional fruity addition, but really you should give it a go.
Don’t knock it till you’ve tried it and all that.
Leeks
Unlike most soups that start with onion as their base cock-a-leekie has leeks and no onion at all. Scotland is famous for its leeks. This vegetable has both sweetness and savoury strength all in one place.
The green part of leeks is full of flavour and strength. Meanwhile, the tender white of a leek has a marvellous sweetness.
Musselburgh, the town where I grew up in Scotland is famed for the Musselburgh Leek. A variety known the world over for its flavour and ability to grow in the coldest of winters.
Chicken
Originally one would use ‘an old boiling fowl’ to make traditional cock-a-leekie soup. However, these aren’t easy to come across in Tesco. So buy free-range organic chicken instead.
I have used a full chicken leg portion for my soup here as I was only making a small amount. Plus you get a lot of meat off the bones when cooked and this is easily enough for 2 people.
You can use chicken thighs or drumsticks too of course.
If you are making a lot of chicken soup then, by all means, boil up a whole chicken.
How to make cock-a-leekie soup
This is a super simple chicken and leek soup recipe, just a case of doing it in steps.
First, separate the green from the white part of the leek and toss the greek part into a pan along with your chicken and the black peppercorns.
Bring this to a boil then reduce heat, pop on a lid and simmer for 30 minutes. Remove it from the heat and let the chicken soup sit for 1 hour. This allows the flavours to come together beautifully.
Strain the soup by pressing it through a sieve with a wooden spoon to get all that gorgeous goodness from the leeks.
Now discard the leek and peppercorns and shred up the meat from the chicken.
Return the rich and aromatic chicken broth back to the pan and add the chopped white part of the leek. Also add the prunes and parsley and the shredded chicken.
Simmer for 10 more minutes and you are ready to serve your cock-a-leekie soup. It’s at this point that you can either serve the chicken soup with the prunes or remove them completely as they have done their job well.
How much chicken and leek soup does this make?
I have just used a chicken leg portion and made 2 bowls of cock-a-leekie soup. All you need to do to make more is double up the recipe.
How long will this chicken soup keep?
It’ll keep for up to 4 days in the fridge.
Can you freeze cock-a-leekie soup?
Yes, but I would remove the prunes first and then just ladle the soup into freezer bags and keep in the freezer for up to 3 months. Defrost completely and heat till piping hot.
How to serve cock-a-leekie
Serve this flavourful chicken soup just with hunks of crusty bread on the side. It is packed with lots of chicken to is a meal in itself really. Perfect for lunch.
Or serve it in tiny bowls as a soup sip. I did this at my New Year party and it went down a treat. This is how I serve it in my book A Wee Taste Of Scotland.
Is cock-a-leekie healthy?
This really is a super soup. Healthy and light. Low in calories and high on nutrients. Leeks are packed with goodness and fibre and only 31 calories per 100g.
Prunes are well known to aid digestion and are also high in vitamins and potassium.
Chicken is low in calories and high on protein. Even the parsley in high in nutrients especially vitamin K.
Also note that cock-a-leekie soup is very much a low car soup with no noodles, potatoes or rice.
Additions to soup
Some people like to add rice to their cock-a-leekie soup. Or potatoes or noodles to thicken it up. Personally I don’t think it needs any additives at all but it’s entirely up to you.
You can add carrot too or other veggies, but then you are just going into the realms of chicken and vegetable soup and not something as truly special as this cock-a-leekie.
This is just the way I make traditional Scottish cock-a-leekie soup, you’ll find a way that you like best I’m sure.
Looking for more super tasty Scottish recipes to try? Then check these out before you go;
Super easy traditional Scottish oatcakes
Scotch Mist liqueur (homemade Drambuie)
Want some more soupy inspiration? Then check out my Easy Soup Recipes section for lots more spoonable goodness.
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5 ingredient traditional Scottish Cock-a-Leekie Soup
Ingredients
- 2 chicken thighs or 1 full leg portion
- 1 medium leek
- 10 black peppercorns
- 6 prunes
- 1 tbsp fresh parsley
Instructions
- Wash and chop the leek separating the green from the white parts.
- Cook the chicken and the green of the leek along with the peppercorns in 600ml/1 pint of water.
- Bring to the boil then lower the temperature and simmer for 30 minutes.
- Remove pan from heat and set aside for 1 hour to allow flavours to develop.
- Remove the chicken and pour soup through a sieve (press with wooden spoon) and discard leek and peppercorns.
- Chop the chicken meat and return to the pan along with the soup liquid plus the white of the leek, the prunes and the parsley.
- Simmer for 10 minutes.
- You can now remove the prunes and discard them as they have released their flavour.
- Serve soup with crusty bread or crutons if you wish and season to taste.
Video
Notes
I love your recipes. I made your Christmas Spiced Olives and gave them for Christmas gifts. Everyone said
they made them last as long as possible, because they were so good.
The second time I made them, I put in more clementines. I love the combination.
Hi Margo,
Thanks so much, I’m glad your friends liked the olives you made so much. Have to admit I love the mix of citrus with olives!
K x
Absolutely Sensational… I did not discard the leek greens; instead chopped them up finely and added to minced fish for fish-cakes. Also left the prunes in the soup…It was the subject of surprise and conversation…(My mother always told “us” to never throw away food – find another use for it). Thank you Karon. I must say, your recipes are really incredible. I read them like a novel…
Hi Elaine
I always like to use excess bits of veggies in other recipes, often freeze scraps for soup stock and the like. Love the sound of your fish cakes. Glad you left in the prunes, a bit of tradition there and they do add to the conversation! Thanks for your lovely comments on my blog, I really appreciate it.
K