Cock-a-Leekie Soup Recipe

Cook Time: 90 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

• 4 pounds chicken thighs, bone-in, skin removed
• 10 cups water
• 1 medium onion, chopped
• cup barley
• 1 (10.5 ounce) can condensed chicken broth
• 7 medium leeks, sliced
• 2 stalks celery, thickly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• teaspoon ground black pepper
• 1 sprig fresh thyme, chopped

Directions

1. Place chicken thighs into a large pot. Pour in the water and add the chopped onion and barley.
2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 1 hour.
3. After simmering, use tongs to carefully remove the chicken from the pot and transfer it to a cutting board. Discard the skin and bones, then chop the meat into bite-sized pieces.
4. Return the chopped chicken to the pot. Add the condensed chicken broth, sliced leeks, thickly sliced celery, parsley, salt, black pepper, and chopped thyme.
5. Continue to simmer the soup for another 30 minutes, or until the vegetables are tender and the flavors have melded together.

Recipe Tip

If you prefer, you can substitute 1 pound of peeled, cubed potatoes for the barley in this recipe.

Nutrition Facts (per serving)

Amount	% Daily Value
Calories	243
Total Fat	7g
Saturated Fat	2g
Cholesterol	126mg
Sodium	503mg
Total Carbohydrate	12g
Dietary Fiber	2g
Total Sugars	3g
Protein	32g
Vitamin C	8mg
Calcium	61mg
Iron	3mg
Potassium	544mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History and Origin:

Cock-a-Leekie Soup is a traditional Scottish dish, thought to date back to at least the 16th century. The name itself is derived from the Scottish Gaelic words "cock" (meaning rooster) and "leek," referencing the two main ingredients of the soup. While it was originally a dish prepared for special occasions, it became popular across Scotland for its hearty and nourishing qualities. Historically, the soup was considered a remedy for colds and illnesses, providing warmth and nourishment during harsh Scottish winters. Its simple ingredients and wholesome nature made it a staple in Scottish households.

Regional Variations:

Though Cock-a-Leekie Soup is recognized throughout Scotland, it has regional variations, often influenced by local preferences and available ingredients. In some parts of Scotland, the soup is thickened with barley, while in others, rice or potatoes might be used as a substitute. Some recipes also incorporate prunes or dried fruits to add sweetness, which is a nod to the dish's historical origins. The soup can be served with different seasonings depending on the area, including herbs like thyme, rosemary, or bay leaves, which vary based on local culinary traditions.

What Makes It Different:

Cock-a-Leekie Soup stands out among other chicken soups for its distinctive blend of leeks and the use of both chicken meat and stock. Unlike typical chicken soups, which might feature more vegetables or clear broths, Cock-a-Leekie is a more rustic and hearty dish. The inclusion of barley adds texture and richness, making it a filling meal. Furthermore, the traditional use of prunes or dried fruit in some variations gives the soup a subtle sweetness that is unique to this Scottish classic. The balance between savory and sweet is what truly distinguishes Cock-a-Leekie from other chicken-based soups.

Where Its Served:

Cock-a-Leekie Soup is commonly found in Scottish homes, pubs, and restaurants, particularly during colder months. It is also served at celebrations like Burns Night, where it is often accompanied by other Scottish dishes like haggis and whisky. The soup has made its way beyond Scotlands borders and can be found in some British and Irish pubs worldwide. Its also a beloved dish for those looking for comfort food with a taste of Scottish heritage. While the soup is perfect for a cozy meal at home, its also an excellent choice for large gatherings or family feasts.

Interesting Facts:

• The traditional recipe for Cock-a-Leekie Soup often included a whole chicken, which was boiled for hours to create a rich stock. Over time, this was simplified to save time, but the basic flavor profile remains unchanged.
• Some early versions of Cock-a-Leekie Soup were made with beef, though the chicken version is now considered the standard.
• While prunes or dried fruits are often included in some variations of the soup, this was historically done as a way to preserve fruit, particularly during the colder months when fresh produce was scarce.
• The soup has appeared in various literary works, including the writings of Sir Walter Scott, making it an integral part of Scottish culture and history.
• Though Cock-a-Leekie Soup has been associated with health benefits, particularly for respiratory ailments, it has also been considered a symbol of Scottish hospitality, offering warmth and comfort to guests.

Today, Cock-a-Leekie Soup continues to be a beloved part of Scottish cuisine, cherished for its hearty nature and rich, comforting flavor. Whether youre enjoying it on a chilly winter evening or serving it at a family gathering, it remains a delicious reminder of Scotlands culinary heritage.

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