Cock-a-leekie soup is a hearty and flavorful Scottish dish that has been enjoyed for centuries. The name comes from the two main ingredients, chicken and leeks, and it is typically made with a variety of vegetables, herbs, and spices. It is a comforting and nourishing soup that is perfect for a cold winter day. There are many different variations of cock-a-leekie soup, but they all share a few common elements.
Let's cook with our recipes!
COCK-A-LEEKIE SOUP
James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
- Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
- Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
COCK A LEEKIE SOUP
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Provided by briony
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
- Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g
TASTY SCOTTISH COCK-A-LEEKIE SOUP
Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.
Provided by Phil & Sonja
Categories Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
- Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
- Add liberal amounts of salt and white pepper.
- Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
- Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
- Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
- Chop the 2 remaining carrots into small pieces.
- Use a spoon to remove some of the fat that floats to the top of the water.
- Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
- Set aside to cool a little.
- Take the green part of the leeks, the onion, celery, and carrots from your stock.
- Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
- Add the rice and simmer for a further 15 minutes, until the rice is cooked.
- Meanwhile, remove the chicken from the bone and shred, and discard the bones.
- Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
- Add the shredded chicken back in and allow to heat through for a few minutes.
- Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
COCK-A-LEEKIE SOUP
Steps:
- Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)
Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
COCK-A-LEEKIE SOUP;COCKIE LEEKIE
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt half of the butter. Saute the chicken on each side until well browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes.
- Tie the parsley, thyme, and bay leaf with a string. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
VEGETARIAN COCK-A-LEEKIE SOUP
you could also make this with cooked real chicken and normal chicken broth. this is a nice mild soup for spring or summer. serve with fresh, not-sweet bread and a mojito or chilled white or rose wine.
Provided by spiritussancto
Categories Brown Rice
Time 40m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
- chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
- bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken".
- add "chicken" and rice, simmer until rice is cooked, about 5-10 min.
- mix corn starch with cold cream and add to soup, stirring well.
- simmer until thickened and warmed through.
Nutrition Facts : Calories 384, Fat 22.7, SaturatedFat 13.8, Cholesterol 81.5, Sodium 655.8, Carbohydrate 41.4, Fiber 2.8, Sugar 4.4, Protein 5.2
COCK-A-LEEKIE
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
- Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
- Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.
Nutrition Facts : Calories 416 g, Cholesterol 132 g, Fat 5 g, Fiber 5 g, Protein 43 g, Sodium 754 g
COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Provided by Melissa Clark
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
- 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.
- 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.
- While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
- 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.
- 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).
- 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.
- While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
- 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.
COCKALEEKIE SOUP
A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends.
Provided by Thrillqill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
- Soak leeks in a bowl of water, about 10 minutes; drain.
- Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 20.2 g, Cholesterol 33.5 mg, Fat 18.2 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 5 g, Sodium 266.2 mg, Sugar 3.9 g
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
Tips for Making the Best Cock-a-Leekie Soup:
- Use a variety of leeks. Young leeks have a milder flavor, while mature leeks have a more robust flavor. Using a combination of both will give your soup a well-rounded flavor.
- Don't overcook the leeks. Leeks should be cooked until they are softened but still have a slight crunch. Overcooking them will make them mushy.
- Use a good quality chicken broth. The flavor of the broth is essential to the soup, so it's important to use a good quality broth. If you can, make your own broth using chicken bones, vegetables, and herbs.
- Add barley or rice for a heartier soup. If you want a more hearty soup, add some barley or rice. This will also help to thicken the soup.
- Season the soup to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tanginess.
Conclusion:
Cock-a-leekie soup is a classic Scottish soup that is both hearty and flavorful. It's a great soup to serve on a cold winter day, and it's also a healthy and nutritious meal. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for home cooks of all skill levels. So next time you're looking for a delicious and comforting soup, give cock-a-leekie soup a try. You won't be disappointed!
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