Scottish Cock-a-Leekie Soup Recipe

Prepare yourself for a taste of Scotland with this flavorful Cock-a-Leekie soup. This beloved Scottish dish isn't just famous for its quirky name; it's packed with savory goodness, thanks to the perfect blend of leeks, chicken, and a secret ingredient that adds a surprising twist. The subtle sweetness from prunes elevates the soup, making it a delightful meal that's truly more than the sum of its parts. Give it a try and experience why it's considered the national soup of Scotland!

Ingredients

• 2 pounds leeks
• 1 (4-pound) whole chicken
• 1 large bay leaf
• 3 cloves garlic, halved
• 4 medium pitted prunes
• 3 quarts cold water (or more as needed)
• cup uncooked white rice
• 1 tablespoon kosher salt (or more to taste)
• Freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves

Directions

1. Start by cutting off the dark green, fibrous tops of the leeks and washing the remaining white part thoroughly. Set aside the leek bottoms.
2. In a large pot, place the cleaned leek tops at the bottom. Add the whole chicken on top, followed by the bay leaf, garlic, dried plums, and 3 quarts of water. Set the pot over high heat until it begins to simmer.
3. Once the broth starts simmering, reduce the heat to medium-low or low, and let it cook gently for 1 hour and 15 minutes. Occasionally, use tongs to push the chicken under the liquid to ensure even cooking.
4. While the broth simmers, prepare the leek bottoms. Trim off the root ends, slice them lengthwise, and cut into -inch crosswise pieces. Place the leek pieces in a large bowl filled with cold water to loosen any dirt. Rinse, shake gently to remove excess water, and transfer the cleaned leeks to another bowl. Refrigerate them until needed.
5. Once the chicken is cooked, carefully lift it from the pot using two forks. Let any liquid drain from the cavity and place the chicken in a separate bowl. Remove the meat from the bones and skin, tearing it into bite-sized pieces. Place the shredded chicken in the refrigerator.
6. Return the bones and skin to the pot and simmer the broth for another hour to extract all the remaining flavors. After an hour, set a colander in a bowl and use a skimmer spoon to remove all solids from the broth. Discard the solids and return the broth to the pot.
7. Now, add half of the sliced leeks to the broth, along with the salt, pepper, and rice. Simmer the soup for 1 hour, stirring occasionally. If the soup is reducing too much, add more water as needed. You can also skim off any fat that collects on the surface during this step.
8. Add the remaining sliced leeks, shredded chicken, and thyme to the pot. Continue simmering over medium-low heat for another 20 minutes. Taste and adjust the seasonings to your preference.
9. Once done, serve the soup hot, and enjoy the rich flavors of this iconic Scottish dish!

Chef's Tips

• Make sure to wash the leeks thoroughly to remove any dirt or sand. Leeks tend to trap soil between their layers, so be diligent.
• If you don't have the extra hour to simmer the bones and skin in the broth, you can skip Step 5 and move directly to Step 6.
• For a twist, you can replace the rice with barley, oats, or even potatoes. If you prefer a lighter version, feel free to skip the rice altogether.
• If you'd like a thinner soup, you can save some of the chicken for another meal and not add it all to the soup.

Nutrition Facts (per serving)

• Calories: 810
• Total Fat: 46g (59% Daily Value)
• Saturated Fat: 13g (66% Daily Value)
• Cholesterol: 227mg (76% Daily Value)
• Sodium: 1225mg (53% Daily Value)
• Total Carbohydrate: 37g (13% Daily Value)
• Dietary Fiber: 4g (14% Daily Value)
• Protein: 60g (120% Daily Value)
• Potassium: 975mg (21% Daily Value)

Note: The nutrition facts are based on the inclusion of the chicken skin, which is typically not consumed. If following a medically restrictive diet, please consult a healthcare professional before preparing this dish.