In the midst of winter, around the new year, I am always reminded of this soup. I have never shared the recipe as it seems to simple. But there are some of my readers who welcome these instructions and cooking tips. This year, make this comforting Scottish Cock-a-leekie, chicken and leek soup.
History of Cock-a-leekie Soup
Some say that this was originally a French recipe made with chicken and onions. It was first recorded in the 16th century with the first printed recipe dating back to 1598. Mrs Beeton had a version of this recipe in her cookbook that was thickened with porridge oats. Nowadays, it is often served as one of the courses for Burns Night Supper.
The original soup was a light consommé with a little bit of meat and vegetables. Barley or rice was added to make it more hearty. Unusually, it also had the addition of prunes. Today, this soup has more added vegetables and chicken.
How to make Cock-a-leekie soup
You just need a handful of ingredients, chicken, leeks, peppercorns, barley or rice and prunes. I omitted prunes from my recipe. This recipe is designed to serve approximately six people.
This warming and comforting Scottish cock-a-leekie soup is very simple to make, and you can add more vegetables or other ingredients to make it a more substantial soup as you like. With only a few ingredients, slow-cooked for maximum extraction of nutrients. Unusually, the addition of prunes add a bit of sweetness to the finished soup.
You need to start with a big pot or slow cooker that will fit a whole chicken. Place the chicken and add enough stock or water to cover. If you are using rice or barley, you can add it to the pot at this stage and slow cooking it will thicken the soup.
You can add bay leaves if you like and bring to the boil on a high heat. If you are using a slow cooker, turn it to high. But if using a slow cooker, don’t keep opening the lid as this lengthens the cook time.
Cover and simmer for 1 1/2 hours or 2 – 3 hours in the slow cooker. Remove the chicken from the soup and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer).
Add the leeks and carrots and prunes, if using, to the soup. The prunes will add a little sweetness to the soup. Bring to the boil again, then cover and cook for 20 minutes, or until the vegetables are tender. In the slow cooker, cook for another hour on high. By this stage, the leek will have melted into the soup, making it thicker.
Mrs Beeton’s Cock-a-Leekie
Mrs Beeton’s version uses different ingredients, “water, a carrot, a cleaned turnip, a peeled onion with two cloves, a small bunch of young leeks, two ounces of washed and blanched rice, and salt and pepper.”
Her method involves preparing and simmering the fowl with vegetables, then removing the fowl and straining the broth. The leeks and rice are added to the strained broth and boiled until tender. The soup is seasoned and served over pieces of the cooked fowl.
Scottish Cock-a-Leekie Soup
Equipment
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Big stock pot
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slow cooker
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cast iron pot
Ingredients
- 1 kg organic chicken or enough chicken quarters or bone in chicken pieces to the same weight
- 2 litres chicken stock
- 3 bay leaves
- 2 leeks thinly sliced
- 2 carrots thinly sliced
- 12 dried prunes optional
- salt to taste
Instructions
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Using a big enough pot or slow cooker that will fit a whole chicken or the chicken pieces, place the chicken and add enough stock or water to cover.
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Add the bay leaves and bring to the boil on a high heat. In the slow cooker, turn it on hight.
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Cover and simmer for 1 1/2 hours or 2 – 3 hours in the slow cooker. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer).
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Add the leeks and carrots and prunes, if using, to the soup. The prunes will add a little sweetness to the soup.
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Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. In the slow cooker, cook for another hour on high. By this stage, the leek will have melted into the soup, making it thicker.
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Remove the chicken and let cool. Remove the skin and bones. Hand shred the chicken and leave aside. If using prunes, slice the prunes to use for as a garnish.
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Remove the bay leaves from the pan, season with salt and pepper to taste. Return the chicken to the pot to warm up. Serve in warmed bowls with some bread on the side.
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