Classic Scottish Cock-a-Leekie Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 4 leeks, white and light green parts only, sliced 4 leeks, white and light green parts only, sliced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 1 cup (240 ml) dried plums (prunes), pitted and halved 1 cup (240 ml) dried plums (prunes), pitted and halved
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon black pepper 1 teaspoon black pepper
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced leeks to the pot and cook until they soften, about 5 minutes.
4. 4.
   Return the chicken pieces to the pot and pour in the chicken broth.
5. 5.
   Add the dried plums, bay leaves, dried thyme, black pepper, and a pinch of salt.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
8. 8.
   Adjust the seasoning with salt and pepper to taste.
9. 9.
   Serve the Cock-a-Leekie soup hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice them thinly for a softer texture in the soup.
• Dried plums — If you prefer a sweeter flavor, you can soak the dried plums in warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a richer flavor, you can use a combination of chicken broth and homemade chicken stock.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before adding the shredded chicken back in.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to adjust the seasoning and spices according to your taste preferences.
• Serve the soup with a side of crusty bread or Scottish oatcakes for a complete meal.

Serving advice

Serve the Cock-a-Leekie soup hot in bowls, garnished with fresh parsley for a pop of color. Accompany it with warm crusty bread or Scottish oatcakes for a satisfying meal.

Presentation advice

To enhance the presentation, place a few pieces of shredded chicken on top of each bowl of soup and sprinkle some freshly ground black pepper for an added touch of elegance.