We use cookies to help this site deliver the best possible experience.   Remove this notice.

Cock-a-leekie soup Recipe

Ingredients for people

  • Chicken thigh(s) : 6 whole
  • Water : 800 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Leek(s) : 6 whole
  • Chicken bouillon cube(s) : 1 whole

  • For the garnish(es)
  • Pitted prunes : 100 g
Method
  • 1

    Wash and chop the leeks into dice.
    Chop the prunes into small pieces.

  • 2

    Place the chicken thighs in a sauce pan with the water, salt and pepper. Add half of the chopped leeks.

  • 3

    Bring the water to the boil and then reduce to a simmer. Skim off any impurities that rise to the surface and leave to simmer for 30 minutes until the thighs are cooked. After 30 minutes, remove the chicken thighs and allow to cool. Add the remaining leeks and leave the soup simmering until the leeks are soft.

  • 4

    Remove the skin from the chicken and discard. Pick the meat from the thighs and shred the meat with a knife.

  • 5

    Check the seasoning of the soup and if it lacks flavour add some of the chicken stock cube. Stir in the shredded chicken and serve once the chicken is hot.

  • 6

    Serve in deep bowls with the prunes and slices of soda bread.

Chef's tip

«The prunes that are served as an accompaniment to the soup can also be added whilst the soup is cooking. This will give a sweetness to the soup.»

Classic Scottish soup served on Burn's night. Shredded chicken with leeks and served with dried prunes.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  30mins
  • Rest time  0h

·