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Cozy Scottish Cock-a-Leekie Soup Recipe Easy Homemade with Prunes and Barley

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A traditional Scottish chicken soup with leeks, barley, and prunes that offers a warm, comforting, and hearty meal perfect for chilly evenings.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds), preferably organic or free-range
  • 3 medium leeks, washed and sliced into rings (white and light green parts only)
  • 2 medium carrots, peeled and chopped
  • 3/4 cup pearl barley (150 g), rinsed
  • 1/2 cup prunes (about 8-10), pitted and chopped
  • 2 celery stalks, chopped
  • 2–3 sprigs fresh thyme or 1 tsp dried thyme
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste
  • 8 cups water or low-sodium chicken stock (about 2 liters)

Instructions

  1. Rinse the whole chicken under cold water and pat dry. Remove excess fat. Place in a large stockpot and cover with 8 cups of cold water or chicken stock. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface (about 10 minutes).
  2. Add sliced leeks, chopped carrots, celery, thyme sprigs, and bay leaves to the broth. Season with 1 teaspoon salt and black pepper. Simmer gently, partially covered, for about 45 minutes until chicken is cooked through and tender.
  3. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve into a clean pot or bowl to remove vegetable bits and herbs. Return the broth to the pot.
  4. Add rinsed pearl barley and chopped prunes to the strained broth. Bring back to a simmer and cook gently for 30 minutes, stirring occasionally to prevent sticking. Barley should be tender but still chewy, and prunes softened.
  5. While barley cooks, remove skin and bones from the cooled chicken. Shred the meat into bite-sized pieces and discard bones and skin.
  6. Once barley is tender, return shredded chicken to the pot. Warm through for 5-10 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove thyme sprigs and bay leaves before serving.

Notes

Skim foam early to keep broth clear. Rinse barley to remove excess starch. Add prunes during barley cooking for balanced sweetness. Taste and adjust seasoning as needed. For gluten-free, substitute barley with quinoa and adjust cooking time. A squeeze of fresh lemon juice before serving brightens flavors.

Nutrition

Keywords: cock-a-leekie soup, Scottish soup, chicken soup, barley soup, prune soup, comfort food, homemade soup, easy soup recipe

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