Cocky Leeky Soup Recipe (Cock-a-leekie soup)

A cozy Scottish classic, this cock-a-leekie soup blends tender chicken, buttery leeks, and sweet prunes into a rich, soothing broth that warms you from the inside out. Perfect for chilly nights or heartfelt meals.

Cocky Leeky Soup

Cocky Leeky Soup (Cock-a-leekie soup)

Cock-a-leekie soup (sometimes spelled "cocky leeky") is a classic Scottish chicken and leek soup with roots that stretch back centuries—simple, nourishing, and surprisingly soulful for something so rustic. If you’ve never heard of it before, just imagine a deeply flavorful chicken broth, mellowed by sweet leeks and lifted by an unexpected touch of prunes. Yes, prunes.

This is Scotland’s national soup for a reason. It started out as a peasant dish—called cock-a-leekie because it used an old “cock” (rooster) and the plentiful local leeks. Over time, it found its way to high tables and even Burns Night celebrations, proving that humble ingredients done right can cross class lines effortlessly.

The foundation of the soup is good, honest homemade chicken broth. Traditionally, people used a whole boiling fowl or bone-in chicken thighs and simmered it slowly to coax out every bit of flavor. Into that rich broth go sliced leeks, often washed more than once (they're notorious for trapping grit). Then come dried prunes—usually six to eight—tossed in toward the end. They don’t make the soup fruity, don’t worry. Instead, they give the broth this faint sweetness that smooths out the savory edge. Some folks add barley or rice to bulk it up a bit, but it’s optional.

What makes cock-a-leekie unforgettable isn’t the look—it’s how it feels. You take a spoonful, and there’s that warmth from the chicken, the mellow sweetness from the leeks, and then something just a little deeper, rounder… that’s the prune working its magic. The leeks go buttery-soft, the chicken melts in your mouth, and if you’ve added a bit of barley, there’s a nice soft bite in every spoonful. It’s the kind of soup that makes you pause after the first taste.

Usually, it’s served hot in deep bowls, often with some freshly chopped parsley or chives on top. You’ll see it as a starter at Scottish gatherings, but honestly, I eat it as a full meal with some crusty sourdough or brown bread on the side. If you’ve got leftovers (and you probably will), they keep beautifully. Just store it in an airtight container in the fridge—it holds up well for 3–4 days. Reheat it gently on the stove so you don’t overcook the leeks or dry out the chicken. Add a splash of water or stock if it thickens too much.

Nutrition-wise, cock-a-leekie is sneaky good for you. You’re getting lean protein from the chicken, fiber and vitamins from the leeks and carrots (if you use them), and a bit of iron and natural sweetness from the prunes. It’s not heavy or greasy—it sits light but comforting, which is why I make it whenever I’m under the weather or just want something that feels like a hug.

There are a few regional or household tweaks people make. Some add smoky bacon early on for extra depth. Others skip the prunes entirely (though I think that’s a crime). I’ve even had a version that used wild garlic instead of thyme. The recipe’s flexible, and that’s part of the charm—but the bones of it are sacred: chicken, leeks, broth, and heart.

Here’s my honest take—cock-a-leekie soup doesn’t try to impress with bold spices or fancy tricks. It’s quiet, warm, and deeply Scottish. It’s the kind of meal that tastes like it came from someone who really cares about feeding you right. If you want one of those “why don’t I make this more often?” soups, this is it.

Ready to give it a go? Check the recipe below, and treat yourself to a taste of timeless Scottish comfort.

Recipe

A warm, comforting traditional Scottish soup made with tender chicken, buttery leeks, and a subtle hint of sweetness from prunes—perfect for cold nights or Burns Night celebrations.

Ingredients

  • 1 whole chicken (about 1.5kg) or 6 bone-in chicken thighs
  • 3 large leeks, cleaned thoroughly and sliced
  • 2 medium carrots, peeled and chopped
  • 6–8 pitted prunes
  • 1 onion, quartered
  • 2 cloves garlic (optional), smashed
  • 1 bay leaf
  • 2 sprigs thyme or 1/2 tsp dried thyme
  • 1/4 cup pearl barley or white rice (optional)
  • 2.5 litres water or light chicken stock
  • Salt and freshly ground black pepper to taste
  • Chopped parsley or chives for garnish

Instructions

  1. Place the chicken in a large pot with the onion, garlic, bay leaf, thyme, and water or stock. Bring to a boil, then reduce to a gentle simmer and cook for 45–60 minutes. Skim any foam from the surface.
  2. Remove the chicken and set aside to cool slightly. Discard the onion and herbs from the broth.
  3. Add the sliced leeks, carrots, prunes, and barley or rice (if using) to the broth. Simmer for 25–30 minutes until the vegetables are tender.
  4. Shred the chicken meat, discarding bones and skin, and return the meat to the pot. Season well with salt and pepper. Simmer 5 minutes more.
  5. Serve hot, garnished with chopped parsley or chives, and enjoy with warm crusty bread.

prep time with cook time.

Serves 6 and contains approximately 320 calories per serving.

Scottish / Soup, Traditional

Rated 4.9 by 196 reviewers.

Recipe Tags: cock-a-leekie soup, Scottish chicken soup, leek and chicken broth, traditional Scottish recipes, Burns Night food, homemade chicken soup, soup with prunes, barley soup, comforting winter soup, classic leek soup

Recipe Video

Cocky Leeky Soup

This is a video about Cocky Leeky Soup (Cock-a-leekie soup).

Servings

Serve cock-a-leekie soup piping hot in deep bowls, garnished with freshly chopped parsley or chives. It pairs beautifully with crusty sourdough, oatcakes, or buttered brown bread.

For a full meal, add a side of mashed potatoes or a simple green salad. And if you’re serving it on Burns Night, a wee dram of whisky on the side doesn’t hurt!

Tips

Here are my top tips and recommendations to help you get the most flavor and comfort out of your cock-a-leekie soup:

  • Use bone-in chicken (like thighs or a whole bird). It makes all the difference in the depth of the broth—boneless breast just won’t cut it flavor-wise.
  • Clean your leeks well. Dirt hides between the layers. Slice them lengthwise and rinse under running water to avoid gritty surprises.
  • Don’t skip the prunes. I know they sound odd in soup, but they melt into the background and give the broth a gentle sweetness that ties everything together.
  • Simmer gently. A rolling boil can make the chicken tough and cloudy the broth. Keep the heat low and steady for clear, rich soup.
  • Add barley or rice for body, but go easy—just a small handful is enough. Too much and you’ll end up with stew.
  • Season near the end. Let all the flavors develop first, then adjust salt and pepper so you don’t overdo it early.
  • Make it ahead. Like many broths, it tastes even better the next day. The leeks, chicken, and prunes have time to mingle and deepen.
  • Skim the fat off when it cools. Once it’s cold, any fat rises to the top and solidifies. Scoop it off for a cleaner, lighter broth.
  • Reheat gently. No need to boil it again—just warm it up slowly to keep everything tender and balanced.

If you're going the traditional route, pair it with a Scottish oatcake or serve it as a first course before haggis. Either way, this soup feels like home in a bowl.

Ingredient Substitutes

If you’re short on something or want to tweak the recipe, here are practical, no-fuss substitutions you can try without losing the soul of cock-a-leekie soup:

  • Chicken: Swap whole chicken or thighs with bone-in drumsticks or chicken legs. In a pinch, you can use boneless thighs, but you’ll lose some depth. Vegetarian? Try a rich vegetable broth with mushrooms for umami and use chickpeas for protein.

  • Leeks: If you don’t have leeks, use a mix of yellow onions and green onions. It's not the same, but it'll give you a soft, sweet onion base.

  • Prunes: You can replace prunes with dried figs or even a few chopped dates for that subtle sweetness. If you’re really not into dried fruit, a splash of apple juice or a few teaspoons of caramelized onion can give a similar mellow edge.

  • Pearl barley/rice: Farro, bulgur, or even small pasta shapes like orzo can be used instead. If you're going gluten-free, quinoa works surprisingly well.

  • Fresh herbs (thyme, bay leaf): Use dried versions if fresh isn’t available—just go lighter (about 1/3 the amount). Or use Herbes de Provence or poultry seasoning for a similar earthy vibe.

  • Carrots: No carrots? Try parsnips or even celery root. You can skip them, but they add a gentle sweetness and balance.

The key is keeping the broth flavorful and balanced—savory from the chicken, sweet and silky from the leeks, a little surprise from the prune. Everything else is flexible.

Remarks

This is one of those recipes that proves simplicity can be deeply satisfying. Stick to the basics, let it simmer slowly, and you’ll end up with a bowl of honest, comforting soup that delivers every time.

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