115min 4 ppl
Cock-a-Leekie Soup
130 minutes
4 people
Hardover 60 min or 12+ steps
130 min · 9 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 46g
Carbs 42g
Fats 16g
About this dish
Slow-simmered whole chicken legs build a deeply savoury stock right in the pot, while a generous handful of prunes — traditional to the Scottish original — dissolves into the broth, lending a subtle sweetness that makes this hearty, warming soup genuinely distinctive.
Allergy Info
Gluten, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Large leeks, white and pale-green partsthinly sliced, dark tops reserved whole3 leeks
- Medium carrotspeeled and cut into 1 cm rounds3 carrots
- Celery stalkscut into 1 cm slices3 stalks
- Medium onionhalved1 onion
- Garlic cloveslightly crushed4 cloves
- Bouquet garni (2 bay leaves, 6 black peppercorns, 4 sprigs fresh thyme, tied in a leek top)1 bouquet
- Flat-leaf parsleyfinely chopped1 tbsp
Meat & Poultry
- Whole chicken legs (thigh and drumstick), skin on4 pieces (approx. 1.2 kg total)
Dried Goods
- Pitted pruneshalved12 prunes
- Pearl barleyrinsed100 g
- Cold water1.8 litres
Spices & Seasonings
- Fine sea salt1 tsp
- Freshly ground black pepperto taste
Utensils
- Large heavy pot or Dutch oven
- Fine-mesh sieve
- Meat thermometer
- Ladle
- Chef's knife
- Chopping board
- Large plate
- Kitchen string or twine
Method
1
Rinse the chicken legs and pat dry. Thinly slice the white and pale-green parts of the leeks, reserving the dark tops whole. Peel the carrots and cut into 1 cm rounds. Cut the celery into 1 cm slices. Halve the onion and lightly crush the garlic cloves. Halve the prunes, rinse the pearl barley, and assemble the bouquet garni by tying 2 bay leaves, 6 black peppercorns, and 4 sprigs of fresh thyme inside a reserved dark leek top.
Approx. 25 minutes
2
Place the chicken legs, onion halves, garlic, celery, reserved dark leek tops, bouquet garni, and 1 tsp salt into a large heavy pot. Pour over the cold water. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
Approx. 10 minutes
3
Skim off any grey foam that rises to the surface during the first 10 minutes. Continue to simmer uncovered for 45 minutes until the chicken registers an internal temperature of 74°C on a meat thermometer inserted into the thickest part of the thigh without touching the bone.
Approx. 45 minutes
4
Lift the chicken legs out onto a plate and set aside to cool. Strain the broth through a fine-mesh sieve, discarding all solids and the bouquet garni. Return the clean broth to the pot.
Approx. 5 minutes
5
Add the pearl barley to the strained broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered for 25 minutes until the barley is just tender.
Approx. 25 minutes
6
While the barley cooks, pull the chicken meat from the bones, discarding the skin and bones. Tear the meat into generous bite-sized pieces.
Approx. 10 minutes
7
Add the sliced leeks, carrots, and prunes to the pot. Simmer over medium heat for 15 minutes until the leeks are silky and the carrots are tender.
Approx. 15 minutes
8
Return the shredded chicken to the pot and simmer for a further 5 minutes until the chicken is heated through to an internal temperature of 74°C. Taste and adjust seasoning with salt and black pepper.
Approx. 5 minutes
9
Ladle into warmed deep bowls, scatter with freshly chopped parsley, and finish with a few grinds of black pepper. Serve immediately.
Approx. 5 minutes
