Scottish Chicken & Leek Soup (Cock-a-Leekie)

Scottish Chicken and Leek Soup is a traditional soup that is also known as Cock-a-Leekie. Made with leeks and chicken stock with a little rice, this is a simple and very delicious recipe that you can make on the stove, in your Slow Cooker or pressure cooker.

Why make Scottish Chicken & Leek Soup (Cock-a-Leekie)?

If you look at the ingredients for Cock-a-Leekie Soup and it’s easy to think that this soup is rather plain. But you would be so very wrong! Whatever you do you must sautee the leeks in butter. This process mellows the leeks so that when they meet the chicken stock they simply melt into the stock and produce a slight sweetness that you just don’t expect.

What is Cock-a-Leekie Soup?

Cock-a-Leekie Soup is very simply Chicken (Cock) and Leek (Leekie) Soup. It’s a very old and traditional Scottish Soup and there are many references to Cock-a-Leekie or Cocky Leekie in Scottish literature.

Sir Walter Scott writes in his novel The Fortunes of Nigel (1822) “The King: Come my Lords and Lieges, let us all go to dinner for the cocky leeky is a cooling.” The novel is one of the Waverley novels and is set in London in either 1623 or 1624.

What ingredients will I need?

According to F. Marian McNeill in The Scots Kitchen, the ingredients for a traditional Cock-a-Leekie Soup are A cock or plump fowl, leeks, prunes, Jamaica pepper (allspice), salt, veal or beef stock or water.

Prunes often feature in recipes for cock-a-leekie soup. However, I decided not to include them in my recipe. I’m keeping it simple and focussing on the two main ingredients: the leeks and the chicken.

Here are the ingredients you will need for my recipe for Scottish Chicken & Leek Soup (Cock-a-Leekie). You only need a few ingredients to make this delicious soup and they are all easily available.

• Leeks
• Chicken stock
• Rice
• Butter
• Oil

What kind of stock (broth) do I need for Scottish Chicken & Leek Soup?

Use a good chicken stock because the stock is key to the flavour of this soup. If I have a roast chicken I make stock with the leftover bones. However, you can buy good chilled chicken stock or use stock pots or stock cubes to make your stock.

What are Leeks?

Leeks are a member of the allium family like onions, garlic and shallots. Leeks have a milder flavour than onions. They grow well in the colder weather of Scotland and are easily available in winter and early spring.

Why do I need to add rice to the Chicken & Leek Soup?

Add rice to help to thicken the soup slightly and make it more filling. You could leave it out or use another grain, like pearl barley although that will take longer to cook.

What kind of rice should I use?

I use long grain basmati rice, but you can use any kind of rice. Some short-grain rice varieties absorb more liquid and this may reduce the overall quantity of your finished soup. If you want to use short-grain rice, use less.

Do I need to add pieces of chicken to the soup?

Serve the soup with or without extra chicken. If you make your own stock from a chicken carcass or chicken legs and wings then save these to add to the soup.

Why do you make the soup in a Slow Cooker?

I make this soup in my slow cooker because if you cook soup at a low heat for a long time and it always improves the flavour. Cook it in your slow cooker and you are guaranteed a low simmering heat.

Slow Cooker cooking is also very convenient and economical. You know you can leave the soup cooking and go and do something else. You can cook this soup slowly on your stove however some of the soup does evaporate, you also have to stay close by to check the soup.

Can I make the soup without a Slow Cooker?

Yes, you can also make the soup in a pressure cooker on High for 10 minutes. Or simmer in a pan on the stove for 30-40 minutes.

Can I make Chicken and Leek Soup ahead of time?

Yes, soup is ideal to make ahead of time. Cool the soup and store it in a lidded container in the fridge, then reheat gently on the stove or in the microwave.

Can I freeze Scottish Chicken and Leek Soup?

I often freeze Chicken and Leek Soup and it freezes really well. Once cooled put it into a freezer-proof container and freeze for up to 6 months. For best results defrost overnight in the fridge before heating in a pan on the stove or in the microwave.

Vegetarian

Chicken & Leek Soup is not suitable for vegetarians. However, you can make a similar soup using vegetable stock.

Gluten Free

Scottish Chicken and Leek Soup does not contain any wheat products, so it is suitable for a gluten free diet. As always. please check any stock and rice packets to ensure that they are suitable for your needs.

How do I serve Scottish Chicken and Leek (Cock-a-Leekie) Soup?

Serve Cock-a-Leekie Soup piping hot and as it is straight from the pan. For a more special meal garnish with shreds of chicken and sauteed leeks. Serve small bowls as an appetiser or generous bowls of soup with lots of crusty bread as filling lunch or supper.

More Scottish Soup Recipes

Scotland has a great repertoire of delicious warming and filling soups, here are some more recipes you might like to try:

Scotch Broth is a hearty soup made with barley, dried peas and humble everyday vegetables. These simple ingredients combine with stock to make a warming broth that tastes delicious and fills you up.

Slow Cooker French Onion Soup is a simple soup of caramelised onions with a rich beef stock. It is easy to make in the slow cooker and the ingredients are inexpensive and freely available.  Top each bowl of soup with a grilled cheese crouton and you have a filling and delicious meal.

Cullen Skink is a traditional Scottish soup made with smoked fish, potatoes, and onions. It’s the perfect soup to serve as a hearty family meal with homemade soda bread and equally at home at an elegant dinner party.

PIN FOR LATER

Scottish Chicken & Leek Soup (Cock-a-Leekie)

Janice Pattie

A simple traditional soup made with chicken stock, leeks and rice. Make it in your slow cooker or on the stove top.

4.72 from 7 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course appetiser, Soup

Cuisine British, Scottish, Slow Cooker

Servings 6

Calories 123 kcal

Equipment

• Sharp knife
• chopping board
• Large saucepan OR Slow Cooker OR Pressure Cooker
• colander
• Straining spoon
• Frying Pan

Ingredients

• 480 grams (1 lb) leeks
• 2 tbsp (2 tbsp) long grain rice
• 2 litres (8½ cups) chicken stock
• 30 g (2 tbsp) butter
• 1 tsp (1 tsp) oil

For the garnish (optional)

• 20 g (1½ tbsp) leeks
• 10 g (¾ tbsp) butter
• 20 g (1½ tbsp) shredded cooked chicken

Instructions

 

• 480 grams leeks, 20 g leeks
  Slice the leeks into rounds, include most of the green except the very end of the leek.
  
• Put the leeks into a container and cover with water, leave to soak for 10 mintues then move the leeks around to remove any soil. Then lift the leeks out of the water with a straining spoon and drain in a colander.
  
• Set aside the 20 g of washed leeks for the garnish, if using.
• 30 g butter, 1 tsp oil
  Heat the butter and oil in a pan or the base of your sear and stew slow cooker.
  
• Cook gently until the leeks have started to soften, about 10 minutes.
  
• 2 tbsp long grain rice, 2 litres chicken stock
  Add the chicken stock and the rice.
  

To cook on the stove

• Simmer gently for 30-40 minutes.

To cook in Slow Cooker

• Cook on LOW for 6 hours.
  

To cook in a pressure cooker

• Cook on high pressure for 8 minutes

For the garnish

• 20 g leeks, 10 g butter
  Heat the butter in a pan, add the leeks and sautee until they are cooked and have started to colour. You want them a little bit crisp. Lift them onto kitchen paper to drain,
• 20 g shredded cooked chicken
  Serve the soup piping hot in bowls with the sauteed leeks and shredded chicken on top and crusty bread on the side.
  

Nutrition

Calories: 123kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 65mgPotassium: 158mgFiber: 2gSugar: 3gVitamin A: 1556IUVitamin C: 10mgCalcium: 52mgIron: 2mg

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