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Cock-a-Leekie Soup with Prunes

A comforting Scottish soup featuring tender chicken, mild leeks, and sweet prunes in a savory broth.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Scottish
Calories: 349
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken thighs or 1 full chicken leg portion Use bone-in for richer flavor.
  • 1 medium leek Wash well and separate greens from whites.
  • 600 ml water Can substitute with low-sodium chicken stock.
  • 10 pieces black peppercorns Can use ground pepper, add later.
  • 6 pieces prunes Pitted for convenience.
  • 1 tbsp parsley Fresh parsley recommended for best flavor.

Method
 

Preparation
  1. Wash the leek well, separating the layers to rinse away any dirt. Chop it, keeping the green and white parts separate.
  2. Put the chicken in a saucepan with the green part of the leek and the black peppercorns. Pour in the water and bring it to a boil.
Cooking
  1. Lower the heat and simmer gently for 30 minutes.
  2. Remove the saucepan from heat and let it stand for 1 hour.
  3. Strain the broth through a sieve into a clean pan or bowl, pressing the cooked leek gently to release its flavor. Discard the solids and chop the chicken.
  4. Return the strained broth to the pan. Add the chopped chicken, the white part of the leek, prunes, and parsley. Bring to a gentle simmer and cook for 10 minutes.
  5. Remove the prunes, season the soup to taste, and serve hot.

Notes

Store leftovers in an airtight container and consume within 3-4 days. Can be frozen for up to 6 months. Reheat gently.