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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I am watching this at about 2 am and that crack about getting 'your knickers in a bunch' got a laugh….
Where is the recipe?
Do I have to scroll down through 700 comments?
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!
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).
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
‘After all you are the William Wallace of making this cock-a-lee soup flawless’ Genius 😂😊👍
Och, mon, tha looks braw!
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?
Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.
I’m making it right now it smells
So good
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!
I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that 🙂
Prunes
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.
The way you pulled out those chicken leg bones 🤤
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.
Is the secret ingredient CAYENNE?? 🤣 Chef, John, I am obsessed with cayenne now for years because of you! Thank you!! 💞
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 🍀☘️💕
Looks delicious I'm going to do that
NO CAYENNE! /facepalm
French onion soup or like they say in France: onion soup 😅
Would never have thought to put prunes in that.
Rock out…..🤣😂🤣
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
OMG!!!! That looks amazing!!! Can’t wait to make it! Thanks!!
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.
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
I loved every min of this video lol. Thank you so much!
Sorry, but the name is awful! Haha, I'm changing it if I make it- lol
Lol…. funny name 😀
“FREEEEEDOOOOOMMMM”
I'm going crazy right now…I swear this was a video a few years ago. Am I mad? this is tripping me out
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
I have watched this multiple times and just got the Harold and Kumar reference. Well played Chef, well played.
10:21 🤣
Made this several times. A winner. However, I cover when simmering. Is that wrong?
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!
Rice isn't very Scottish is it!
Pl