Scottish Cock-a-Leekie Soup Recipe

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 Updated 01/06/2015

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Cock-a-leekie is a famous Socttish soup that has been cooked for centuries. It takes its name from the ingredients, namely 'cock' or chicken and 'leekie' or leeks. It is a matter of debate as to why prunes were also added: it was probably just a way of bulking out the soup and making it more nutritional. As with many traditional recipes, there are numerous variations; some also add rice or barley to act as a thickening agent.


  • 10 prunes
  • 1 medium chicken
  • 4 pints chicken stock
  • 8 leeks
  • seasoning
(see measure conversions for more information on quantites)


  1. Soak the prunes overnight in cold water.
  2. Remove any giblets from chicken and place it in a saucepan with the stock.
  3. Prepare the leeks, removing some of the green tops.
  4. Cut into 1/2 inch slices and add to the stock.
  5. Season, bring to the boil, cover and simmer for 3 1/2 hours.
  6. Halve and stone the prunes, add to the stock and cook for a further 1/2 hour.
  7. Remove the chicken from the stock, carve off the meat and cut it into fairly large pieces.
  8. Place some of the pieces in each soup dish and pour some of the soup over.

Prep Time: 8 hours

Cook Time: 4 hours

Yield: 4 portions


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