British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cock-a-Leekie Soup
Scotland's elegant national soup — tender chicken simmered with gentle leeks in a clean, golden broth, traditionally finished with a few prunes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Start the broth: Place the whole chicken into a very large stockpot. Add the chicken stock (or water), black peppercorns, and a good pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- 2
Add the barley: Stir in the rinsed pearl barley. Continue to simmer for another 30 minutes until the chicken is cooked through and the meat is falling away from the bones.
- 3
Remove the chicken: Carefully lift the chicken out of the pot and place it on a large board to cool slightly.
- 4
Add the leeks: Add the sliced leeks (and prunes, if using) to the gently bubbling broth. Simmer for 15-20 minutes until the leeks are very tender and the barley is soft.
- 5
Shred the meat: While the leeks cook, discard the chicken skin and bones. Shred the meat into large, bite-sized pieces.
- 6
Final assembly: Return the shredded chicken to the pot and heat through for 2 minutes. Check the seasoning, ladle into bowls, and garnish with chopped fresh parsley.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving860
Calories
88 g
Protein
31 g
Carbs
44 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cock-a-leekie soup is a Scottish dish built on a whole chicken simmered into stock with leeks, historically thickened with pearl barley and sometimes sweetened with a handful of stoned prunes, a combination that reads unusual today but was common in earlier Scottish cooking. The leeks that give the soup its name are added toward the end of cooking rather than the beginning, keeping their character distinct from the meat.
Listahan note
This version simmers the whole chicken low and slow to build the stock first, then adds the leeks in a second stage so they keep some bite instead of dissolving into the broth over hours.
Technique cues
- Keeping the pot at a bare, lazy bubble instead of a hard boil is what keeps the whole chicken's meat from turning stringy and the stock clear.
- Pearl barley added early has time to soften fully and release starch that naturally thickens the broth without any added flour.
- Adding the sliced leeks in the last 20 to 30 minutes of cooking keeps their color and a slight bite rather than cooking them to mush.
- Skimming the stock periodically during the simmer keeps the finished soup clear instead of cloudy with rendered fat.
Kitchen flow
- Parallel prep
- While Cock-a-Leekie Soup simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the free-range chicken.
- Make-ahead
- Cock-a-Leekie Soup is a genuine make-ahead dish — it actually tastes better the next day once free-range chicken have had time to meld; make it a day early and reheat gently. The simmer step is what sets the pace here.
- Leftover move
- Leftover Cock-a-Leekie Soup is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the free-range chicken. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Cock-a-Leekie Soup soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the free-range chicken.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 whole free-range chicken
Main protein or body
Purpose: whole free-range chicken gives Cock-a-Leekie Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 large leeks
Aromatic base
Purpose: large leeks creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
100g pearl barley
Flavor support
Purpose: g pearl barley supports the balance of Cock-a-Leekie Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 liters chicken stock or water
Main protein or body
Purpose: liters chicken stock or water gives Cock-a-Leekie Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp black peppercorns
Aromatic base
Purpose: tsp black peppercorns creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Pull the cooked chicken meat from the bones and return it to the pot in shreds once the stock is done, rather than serving it on the bone.
- Whole black peppercorns simmered in the stock give a rounder heat than ground pepper stirred in at the end.
- The soup keeps well over a couple of days in the fridge and the flavor deepens as the barley continues to absorb the broth.
Ingredient swaps
- Gluten-free direction
- Replace the pearl barley with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the free-range chicken.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the liters chicken stock or water, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the free-range chicken.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the free-range chicken.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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