Scottish Cock-a-Leekie Soup
This is a traditional Scottish soup made with chicken, leeks, and prunes. The prunes add a sweet flavor to the broth.
The soup is made by simmering a whole chicken in water with leeks, garlic, and prunes. The chicken is then removed and the broth is strained.
The soup is finished with sliced leeks, chicken, and rice.
By Nadia Kovalenko
Posted September 20, 2026Share
Time
Calories
Servings
Difficulty
Description
This is a traditional Scottish soup made with chicken, leeks, and prunes. The prunes add a sweet flavor to the broth.
The soup is made by simmering a whole chicken in water with leeks, garlic, and prunes. The chicken is then removed and the broth is strained.
The soup is finished with sliced leeks, chicken, and rice.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 10
2.5 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
0.25 cup uncooked white rice
1 tablespoon kosher salt, or more to taste
freshly ground black pepper to taste
1 teaspoon fresh thyme leaves
Instructions
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1
Cut off the dark green tops of the leeks and wash them well. Set aside the white and light green parts of the leeks.
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2
Put the leek tops in a large pot. Place the chicken on top and add a bay leaf, garlic, prunes, and 3 quarts of cold water. Heat until it starts to simmer. Reduce the heat to medium-low or low and simmer for 1 hour 15 minutes.
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3
Prepare the white and light green parts of the leeks by trimming off the root ends and slicing them in half lengthwise. Cut them into ½-inch slices. Wash the sliced leeks in cold water to remove dirt. Refrigerate until needed.
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4
Carefully lift the chicken out of the pot and place it in a bowl. Remove the meat from the bones and tear it into bite-sized pieces. Refrigerate until needed. Put the skin and bones back into the pot.
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5
Simmer the skin and bones in the pot for 1 more hour.
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6
Strain the broth through a colander into a bowl. Discard the solids.
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7
Add half of the sliced leeks, salt, pepper, and rice to the pot. Simmer for 1 hour, stirring occasionally. Skim off some fat if needed and add more water if the soup is too thick.
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8
Add the remaining sliced leeks, chicken, and thyme to the pot. Simmer over medium-low heat for 20 minutes. Taste and adjust the seasonings. Serve.
Nutrition Facts
Servings 6
Amount Per Serving
-
Calories 810 kcal
% Daily Value *
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Total Fat 46g
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Saturated Fat 13g
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Cholesterol 227mg
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Sodium 1225mg
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Total Carbohydrate 37g
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Dietary Fiber 4g
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Protein 60g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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