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Cock-a-Leekie Soup – Scottish Chicken Soup – Food Wishes



This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s much more than that. Thanks to lots of leeks, and a surprising secret ingredient, this is one of the most savory, and delicious soups you will ever taste. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8347912/scottish-cock-a-leekie-soup/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Cock-a-Leekie Soup, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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39 Comments

  • Helen Romanelli on March 6, 2022

    I am watching this at about 2 am and that crack about getting 'your knickers in a bunch' got a laugh….

  • Bob Hawkins on March 6, 2022

    Where is the recipe?
    Do I have to scroll down through 700 comments?

  • David Shafer on March 7, 2022

    After seeing how much sand I got out of my leeks, and I only used three I now formally question your ability to rinse leeks. HEHE J/K!

  • Diana America Rivero on March 8, 2022

    Mary Berry adds prunes to her version of cock-a-leekie at the very end, which I hear is traditional, but I think I prefer your way (adding them to the chicken while it cooks then fishing them out).

  • Karen Blackburn on March 8, 2022

    You misplaced the barley, can't have cock-a-leekie without the barley, though my recipe suggests using the full dried soup mix to make it more filling

  • JonniePolyester on March 8, 2022

    ‘After all you are the William Wallace of making this cock-a-lee soup flawless’ Genius 😂😊👍

  • Ray Theron on March 9, 2022

    Och, mon, tha looks braw!

  • Aleysha S on March 9, 2022

    hi chef john! for recipes like this where you have to simmer something for a long time – can you plonk it into a slow cooker? like could i have placed that chicken + prune + leek mixture into a slow cooker for 1.5 hours?

  • George Eckenroth on March 9, 2022

    Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.

  • Nicholas Rants on March 10, 2022

    I’m making it right now it smells
    So good

  • Akatama on March 10, 2022

    Hey Chef John, I think Im going to make this next weekend. Last weekend I just made some awesome chicken broth, so instead of creating it for this soup like you did, I think I would just use some of the broth I made instead. I would follow the recipe still, but do you think I should just use all broth or broth + some water? Obv still going to add the leek and prun flavors to the broth, and I assume I should still do it for a similar amount of time. I appreciate any guidance you can give me!

  • Heather Smith on March 10, 2022

    I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that 🙂

  • Hermione Gardener on March 11, 2022

    Prunes

  • Robin Trehaeven on March 12, 2022

    I made it this week. I started a bit late in the afternoon for the soup to be ready by dinner time. Having no plan B for dinner I mixed cooking methods… in my InstantPot for part one, simmering in a pot on the stove for part two, & back to the InstantPot to finish. I saved myself approximately an hour & a half of cooking time by doing so. I didn't get the cook times in the InstantPot exactly right. I overcooked the chicken a little, as well as overcooking the second batch of leeks… more experimentation is required there. So I think I can improve on the texture of the ingredients in the finished product. I also plan to try using barley as a thickener instead of the recommended rice to up the fibre content. But the soup was delicious! An added benefit was that I used the product I drained out of the stock, added it to the chicken carcass and my store of vegetable cuttings that I use to make vegetable stock and made a cock-a-leekie flavored stock for later use. Interestingly my wife mistook the stock for the left-over soup and added it to some rice for an afternoon meal that she said was tasty enough not to realize her mistake. This is new favorite in our household and will certainly be added to our collection of regularly cooked meals. Thanks Chef John. Another winner.

  • nunchucktube on March 12, 2022

    The way you pulled out those chicken leg bones 🤤

  • TheWhiteleather on March 12, 2022

    Now THAT is a loaded video. Its is certainly a recipe, but it is also clearly a collection of techniques. Well done!
    In the middle of a snow squall here. Making this soup for a friend who is recovering from a stroke. Its therapy for me and nourishment for him.
    Two suggestions: Plan to de-fat and clarify the broth.  
    For defatting, simply chill the broth overnight after removing the solids. This will produce a flat cap of fat in a solid sheet. Pull or scrape the fat out and either throw away or save for frying potatoes.
    To clarify simply follow the process for making consommé. Essentially you beat 3-4 egg whites to a loose froth. Mix this with long strands of leek or onion or celery. Mix this into your COLD broth. Bring to the simmer. The egg/veggie combo will float to the surface and capture all the cloudy bits of your broth. Throw this raft of veggies, egg white and cloudy bits away (or add to an omelette).
    The result is a clear, dark broth to which you add 1/2 of your leeks and rice and continue the recipe.

  • Bujji K. on March 12, 2022

    Is the secret ingredient CAYENNE?? 🤣 Chef, John, I am obsessed with cayenne now for years because of you! Thank you!! 💞

  • Holly hop a long on March 12, 2022

    Haven’t cooked with leeks for 20 years… why? She’s on the back burner simmering away now. Already smells yummy.

    Pregame St Patrick’s day on!

    Sipping an Irish whisky, thinking leprechauns 🍀☘️💕

  • Linda M Johnson on March 13, 2022

    Looks delicious I'm going to do that

  • Faith's RV Trip on March 13, 2022

    NO CAYENNE! /facepalm

  • 💖Arte Dejali💖 on March 16, 2022

    French onion soup or like they say in France: onion soup 😅

  • robert zerrenner on March 16, 2022

    Would never have thought to put prunes in that.

  • Greg Sly on March 20, 2022

    Rock out…..🤣😂🤣

  • Joe Dennehy on March 29, 2022

    Great recipe, as usual. You don't notice but you said " go ahead" about 20 times. It's completely unnecessary and a bad habit for a quality broadcaster, if I may say so. And better with potatoes

  • Angelina on March 30, 2022

    OMG!!!! That looks amazing!!! Can’t wait to make it! Thanks!!

  • Box Material on March 31, 2022

    My Gran would go ape shit if I fired some Prunes into a soup, your broth shouldn't have that much color, it should be brighter and slightly clear… people please just buy a tin of baxters for like £1.30 before assuming this is how Cock-a-leeky tastes.

  • ScotFree on April 1, 2022

    Added potato was a staple in my family, from my grandmother to mother, i can taste it now
    Never knew about the prunes though will have to ask around.
    Good job Chef

  • Celiojojojo on April 1, 2022

    I loved every min of this video lol. Thank you so much!

  • John Abbott on April 9, 2022

    Sorry, but the name is awful! Haha, I'm changing it if I make it- lol

  • Soul's Marrow on April 12, 2022

    Lol…. funny name 😀

  • Brianna Carnegie on April 18, 2022

    “FREEEEEDOOOOOMMMM”

  • durden15 6 on April 19, 2022

    I'm going crazy right now…I swear this was a video a few years ago. Am I mad? this is tripping me out

  • Billy Bobby on April 20, 2022

    I've made this soup twice now and and I think I'll continue making it for years to come. Thank you for your wealth of entertaining and delicious content. I've been watching you for years and everytime I make something from one of your videos, it's a big hit with my family and friends. Bless you, sir

  • Boxhawk on April 23, 2022

    I have watched this multiple times and just got the Harold and Kumar reference. Well played Chef, well played.

  • ebrahim alfardan on April 23, 2022

    10:21 🤣

  • Bob Woolcock on April 26, 2022

    Made this several times. A winner. However, I cover when simmering. Is that wrong?

  • OneThrough8 on May 1, 2022

    My family has been eating homemade chicken soup FOREVER. A few years ago my Mom started adding leeks to her chicken soup. It was transformative. Very delicious!

  • E GOLDSTRAW on May 3, 2022

    Rice isn't very Scottish is it!

  • Gregory Lyttle on May 10, 2022

    Pl

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