Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Published Feb. 2, 2022
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds bone-in, skin-on chicken thighs and drumsticks
- 3teaspoons kosher salt (Diamond Crystal), plus more as needed
- ½teaspoon freshly ground black pepper, plus more as needed
- 4large leeks, cleaned, greens and whites separated
- 3medium carrots, peeled (reserve peels), cut into ¼-inch-thick coins
- 2celery stalks, thinly sliced (reserve any leaves)
- 1head garlic, halved crosswise
- 1bunch parsley, stems and leaves separated
- 3 to 5fresh thyme sprigs
- 1fresh or dried bay leaf
- 1star anise or clove
- 1teaspoon whole black peppercorns
- 2tablespoons unsalted butter
- ½cup pearl barley
- ½cup chopped pitted prunes
Nutritional analysis per serving (6 servings)
630 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 53 grams protein; 1020 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken with 2 teaspoons salt and ½ teaspoon black pepper. Set chicken aside while prepping the other ingredients.
- Step 2
Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
- Step 3
Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
- Step 4
While the chicken cooks, thickly slice 3 of the leek whites into ½-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
- Step 5
When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
- Step 6
Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there’s room).
- Step 7
Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
- Step 8
While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
- Step 9
Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.
Private Notes
Comments
I grew up in Scotland and we never really used celery. When we came to Canada I was surprised how omnipresent it was in soup and then when visiting the US it seemed to be in everything. So, I never have it in my Cock a Leekie soup which I usually make with rice although I have made it with Scottish porridge oats. But much as I love Cock a Leekie I would refer you to the greatest Scottish soup: Cullen Skink made with finnan haddie.
If I wanted to substitute steel cut Scottish oats for barley to feed someone with gluten issues would I use the same cooking interval as specified in this (40 - 50 min) for the pearl barley?
I cook with oats often and usually use groats, whole oats if you can find them. For groats the cooking interval would be the same as barley which I also love but for steel cut oats it would be a little less time. Barley and Oats, let’s hear it for two great Northern European grains!
QUESTION: some said the barley can suck up all of the broth and to cook it separately which makes sense. However, others said that letting the broth reduce by a 1/3 is an important step and this step has the barley in it. If I cook the barley separately, should I still reduce the broth by 1/3?
Has anyone doubled this recipe?
I am planning to do this as we are serving it at a Robert Burns dinner. I'll let you know how it works.
This is become my go-to favorite winter chicken soup. I usually make it with the leftover meat and carcass of a roast chicken. I cook the broth for a lot longer. The flavor is more complex, and it’s not as greasy.