Cock-a-Leekie Soup Recipe

A traditional Scottish soup with tender chicken, sweet leeks, and prunes in a rich, comforting broth. Perfect for chilly days!

Whip up an authentic Scottish cock-a-leekie soup with this easy recipe—tender chicken, sweet leeks, and prunes in a rich, soul-warming broth. Perfect for Burns Night or a cosy weeknight!

As a chef who’s spent years cooking in Glasgow’s kitchens, I can tell you there’s nothing quite like a steaming bowl of cock-a-leekie soup on a dreich Scottish day. This humble dish, with its tender chicken, silky leeks, and hint of sweetness from prunes, has been warming hearts since the 16th century—even Mary, Queen of Scots was said to be a fan.

What makes this Scottish chicken and leek soup so special? It’s simple, nourishing, and packed with layers of flavour. Whether you’re prepping for Burns Night, craving hearty British soups, or just need a one-pot meal that delivers, this recipe won’t disappoint.

Ingredients for Authentic Cock-a-Leekie Soup

(Serves 6 – Prep: 15 mins – Cook: 1 hr 15 mins)

You’ll need:

• 1 whole chicken (about 1.5kg) or 6 bone-in chicken thighs (free-range for best flavour)
• 4 large leeks (white/light green parts only), thinly sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 8-10 pitted prunes, chopped (optional but traditional)
• 1.5 litres chicken stock (homemade if possible)
• 2 bay leaves
• 1 tsp dried thyme
• Salt & black pepper to taste
• 2 tbsp butter or olive oil

Chef’s Tip: If prunes aren’t your thing, swap in ¼ cup pearl barley for extra texture.

How to Make Cock-a-Leekie Soup – Step-by-Step

1. Cook the Chicken

• Place the whole chicken or thighs in a large pot with stock, bay leaves, and thyme.
• Simmer gently for 1 hour (40 mins for thighs) until tender.
• Remove chicken, shred the meat, and set aside. Strain the broth.

2. Sauté the Veg

• In the same pot, melt butter and soften the onion, carrots, and celery for 5 mins.
• Add sliced leeks and cook until soft and sweet (5-7 mins).

3. Simmer the Soup

• Pour the strained broth back into the pot.
• Add prunes (or barley) and simmer for 30 mins.

4. Finish & Serve

• Stir in the shredded chicken, season with salt & pepper, and simmer 10 more mins.
• Serve with crusty bread or oatcakes for a true Scottish touch.

Tips for the Best Cock-a-Leekie

Leeks Matter – Scottish-grown leeks (like those from the Lothians) have the best sweetness. Rinse well—grit ruins a good soup!

Depth of Flavour – For extra richness, brown the chicken first before simmering.

Make It Ahead – Like most hearty soups, this tastes even better the next day.

Serving Twist – A dash of whisky at the end (very Scottish!) or a swirl of cream adds luxury.

FAQs – Your Questions, Answered

"Do I have to use prunes?"

No—but they’re traditional! The prunes add a subtle sweetness that balances the leeks. If you skip them, barley or potatoes work well instead.

"Can I make it in a slow cooker?"

Absolutely. Sauté veg first, then add everything and cook on low for 6-7 hours.

"What’s the best chicken to use?"

A whole free-range bird gives the richest broth, but thighs are more convenient.

Why This Recipe Works (From My Kitchen to Yours)

After testing this Scottish classic in my Edinburgh restaurant, I learned:

• Don’t rush the leeks—slow cooking unlocks their sweetness.
• Skim the broth while simmering for a cleaner flavour.
• A squeeze of lemon at the end brightens the whole dish.

Ready to Warm Up the Scottish Way?

There you have it—cock-a-leekie soup just like your granny (or a Glaswegian chef) would make it. Whether you’re after traditional Scottish recipes or just a stick-to-your-ribs meal, this soup delivers.

Slàinte mhath! (That’s "good health" in Gaelic.) Fancy a wee dram with yours?