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Chicken And Leek Soup - aka Cock-a-Leekie Soup

A classic Scottish soup, is simply a chicken and leek soup, made richer by being simmered in chicken broth.
Course Main
Cuisine Scottish
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8


  • 2 tbsp olive oil
  • 8 large chicken thighs
  • 4 sticks celery sliced
  • 4 carrots peeled and cut into half moons
  • 6 pieces of smoky bacon diced
  • 2 bay leaves
  • 2 L (8 cups) warm chicken stock
  • 2 leeks sliced into thick rings
  • 12 prunes quartered
  • 50 g (1.7oz) basmati rice
  • Salt
  • Ground black pepper


  • Heat the oil in a sauce pan and brown the chicken thigh for 2-3 mins on each side. Remove the chicken and set aside.
  • Then add in the celery, carrots, bacon and bay leaves and fry for 3 mins.
  • Drain any extra oil before quickly add in the warm stock making sure to scrape the bottom of the pan.
  • Return the chicken to the pan, bring to the boil, then simmer for about 45-50 mins until the chicken is cooked through, making sure to skim the soup as necessary.
  • Discard the bay eaves, remove the chicken and vegetables and set them aside in a warm place.
  • Add the leeks, prunes and rice, bring to the boil and simmer for about 15 mins until the rice is cooked through.
  • Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup.
  • Adjust the seasoning and warm through before serving with some crusty bread.
  • Serves 8 as a starter.