What Is Cock-a-Leekie Soup?
Cock-a-Leekie is one of Scotland’s oldest and best-loved soups — a clear, comforting broth of chicken and leeks that has been served on Scottish tables since at least the 16th century. Its curious name comes simply from its two central ingredients: the “cock” (a boiling fowl or chicken) and the “leekie” (leeks). It was once a dish of royal banquets and remains a traditional starter at Burns Suppers and Hogmanay gatherings to this day.
What sets a proper Cock-a-Leekie apart is the handful of prunes stirred in towards the end. It sounds unusual, but the prunes melt into the broth and lend a gentle, rounded sweetness that balances the savoury leeks beautifully. Some modern cooks leave them out; traditionalists would never dream of it.
Ingredients for Traditional Cock-a-Leekie Soup
What You Need (serves 6)
- 1 whole chicken (about 1.5 kg), or 4 large chicken thighs on the bone.
- 2 litres good chicken stock (or water with the chicken making its own stock).
- 6 large leeks, trimmed and sliced into 2 cm pieces (keep some of the green).
- 2 rashers of streaky bacon, chopped (optional, for extra depth).
- 50 g long-grain rice or pearl barley.
- 8 to 10 soft prunes, stoned and halved.
- 2 bay leaves, a few sprigs of thyme and parsley.
- Sea salt and freshly ground black pepper.
Equipment
- A large, heavy stockpot or lidded casserole.
- A slotted spoon and a sharp knife.
How to Make Cock-a-Leekie Soup: Step by Step
Step 1: Simmer the Chicken
Place the whole chicken in the stockpot with the bacon, bay leaves, thyme and half the leeks. Pour over the stock so the bird is just covered. Bring slowly to a gentle simmer, skimming off any foam that rises. Cover and cook gently for about 1 hour, until the chicken is tender and cooked through.
Step 2: Shred the Meat
Lift the chicken out and set aside to cool a little. Strain the broth if you prefer a clear soup, then return it to the pot. Pull the meat from the bones in bite-sized pieces, discarding skin and bones.
Step 3: Add the Leeks and Grain
Return the broth to a simmer and add the remaining leeks along with the rice or pearl barley. Cook for 20 to 25 minutes, until the grain is tender and the leeks are soft but still green.
Step 4: Add the Chicken and Prunes
Return the shredded chicken to the pot, add the halved prunes and simmer gently for a final 10 minutes so the prunes soften and release their sweetness into the broth.
Step 5: Season and Serve
Taste and season well with salt and plenty of black pepper. Scatter with chopped parsley and serve piping hot with crusty bread or a warm bannock.
Tips for Perfect Cock-a-Leekie
- Use a mature boiling fowl if you can find one — it makes a far richer broth than a young roasting bird.
- Do not skip the prunes. They are the signature of an authentic Cock-a-Leekie and dissolve into a subtle sweetness rather than tasting fruity.
- Pearl barley gives a heartier, more traditional soup; rice keeps it lighter.
- Add the greener parts of the leeks late so they keep their colour and fresh flavour.
The History of Cock-a-Leekie Soup
Cock-a-Leekie has been called “Scotland’s national soup.” It appears in records from the 1500s and was firmly established by the time it was mentioned in cookery writing of the 18th and 19th centuries. The dish likely began as a thrifty way to make an ageing hen go a long way, stretched with leeks — a hardy vegetable that grows well in the Scottish climate. The addition of prunes is thought to date from a time when dried fruit was a prized store-cupboard luxury, and it has clung on as a defining quirk of the recipe. Today it holds pride of place on Burns Night menus alongside haggis, neeps and tatties.
More Traditional Scottish Recipes to Try
If you enjoyed this, explore more of Scotland’s classic dishes: our Traditional Cullen Skink recipe, the hearty Classic Scotch Broth, and our full guide to 10 Traditional Scottish Recipes to try at home.
Frequently Asked Questions
Why are there prunes in Cock-a-Leekie soup?
Prunes are the traditional signature of Cock-a-Leekie. Added towards the end of cooking, they soften and dissolve into the broth, giving a gentle sweetness that balances the savoury leeks. Authentic recipes almost always include them.
What is the difference between Cock-a-Leekie and chicken and leek soup?
Cock-a-Leekie is the traditional Scottish version, distinguished by its clear broth, the use of a whole bird, pearl barley or rice, and the characteristic prunes. A general chicken and leek soup is usually creamier and leaves out the prunes.
Can I make Cock-a-Leekie in advance?
Yes. Like most soups it improves overnight as the flavours settle. Cool it quickly, refrigerate, and reheat gently. It also freezes well for up to three months.
When do Scots traditionally eat Cock-a-Leekie?
It is a classic starter at Burns Suppers on 25 January and at Hogmanay, but it is enjoyed as a warming everyday soup throughout the colder months.