Scotland's ancient and restorative chicken and leek soup, enriched with barley and gently sweetened with prunes.
Cock-a-leekie is one of Scotland's oldest recorded dishes, appearing in Scottish literature as early as 1598. A long-simmered pot of chicken and leeks, it is both beautifully simple and deeply satisfying. The unusual addition of prunes — which may seem out of place — is actually historically authentic, dating to a time when sweet and savoury combinations were common in Scottish and European cooking. The prunes dissolve into the broth, adding a subtle sweetness that balances the richness of the chicken. It is traditionally served as the first course at Burns Night suppers, before the haggis.
Serves 6
Place the whole chicken in a large stockpot with the cold water and chicken stock. Add the halved onion, celery, thyme, and bay leaves. Bring to a boil, skimming any grey foam from the surface. Reduce heat and simmer for 1 hour.
After 20 minutes of simmering, add the rinsed pearl barley to the pot. It will cook alongside the chicken for the remaining 40 minutes.
When the chicken is cooked through, carefully remove it from the pot. Allow to cool briefly, then strip all the meat from the bones in large shreds. Discard the carcass, skin, onion, celery, thyme, and bay leaves.
Return the broth to a gentle simmer. Add the sliced leeks and halved prunes. Cook for 15–20 minutes until the leeks are completely tender and the prunes have softened into the broth.
Return the shredded chicken to the pot. Season with salt and pepper. Heat through for 5 minutes. Ladle into warm bowls and scatter with fresh parsley.
Use the whole chicken — the carcass makes a vastly superior stock than bought stock alone.
Do not skip the prunes — they are historical, authentic, and genuinely delicious in the broth.
Skim the broth diligently in the first 20 minutes for a clear, golden soup.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Some modern versions omit the prunes if diners are unfamiliar with the combination; replace with a small turnip diced into the broth.
Cock-a-leekie pie is a traditional variation, where the soup is used as a filling under a shortcrust pastry lid.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 3 days. The barley will absorb liquid on standing — add extra stock when reheating. Freezes well for up to 2 months.
The first written record of cock-a-leekie dates to 1598. By the 17th century it was already considered a distinctively Scottish dish. Mary, Queen of Scots, is said to have been served cock-a-leekie soup regularly at the Scottish court — an origin story that, true or not, reflects how old and celebrated this recipe really is.
Medieval and early modern cooking frequently paired meat with dried fruit for a sweet-sour balance. The prunes in cock-a-leekie are a survival of this older culinary tradition.
Yes — use bone-in thighs and drumsticks for good flavour. The broth will be slightly less rich, but still excellent.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (480g / 16.9 oz) · 6 servings total
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