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Scottish Cock-a-Leekie Soup
Scottish Cock-a-Leekie Soup
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Prep Time:
30 minutes
Cook Time:
220 minutes
Total Time:
250 minutes
Chef John's Scottish cock-a-leekie soup is made with a secret ingredient - prunes! They enhance the broth with a lovely color and gentle sweetness.
Ingredients:
  • 2.5 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
  • 0.25 cup uncooked white rice
  • 1 tablespoon kosher salt, or more to taste
  • freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves
Instructions:
  • Trim off and discard the tough, dark green tops of the leeks. Thoroughly wash the leek bottoms and set aside.
  • Layer the clean leek tops in a large pot, then arrange the chicken on top. Add bay leaf, garlic, dried plums, and 3 quarts of water. Bring to a gentle simmer over high heat. Lower the heat to medium-low or low and simmer for 1 hour 15 minutes, occasionally submerging the chicken with tongs.
  • Prepare the leeks by trimming off the root ends and slicing them in half lengthwise. Then, cut them crosswise into ½-inch slices. Soak the leeks in a large bowl of cold water, gently tossing with your hands to remove any dirt. Shake off excess water, transfer to a clean bowl, and refrigerate until ready to use.
  • Using two forks, elegantly lift the chicken, allowing any juices to drip into the bowl below. Delicately separate the meat from the skin and bones, tearing the meat into bite-sized pieces. Store in the refrigerator until ready to use.
  • Simmer the skin and bones in the pot for an additional hour.
  • Place a colander over a bowl. Gently skim and transfer all solids from the broth to the colander. Discard the solids and return the broth to the pot.
  • Combine half of the sliced leeks with salt, pepper, and rice in a pot. Simmer for 1 hour, stirring occasionally, and skim off any excess fat if desired. Add more water if needed to prevent excessive reduction.
  • Combine the rest of the sliced leeks, chicken, and thyme in the pot. Let it simmer over medium-low heat for 20 minutes. Taste, season as needed, and enjoy your meal.

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