Cock-a-Leekie Soup
A classic Scottish soup of tender chicken, leeks, and pearl barley simmered in a rich broth. Hearty, warming, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 340
- Protein
- 32g
Ingredients
- 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
- 3 large leeks, white and light green parts only
- 6 cups chicken stock
- ½ cup pearl barley
- 3 sprigs fresh thyme sprigs
- 1 whole bay leaf
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat chicken dry with paper towels. Halve leeks lengthwise, rinse between layers, slice into 1/2-inch half-moons.
- 2
Heat stock in a large pot over medium-high until steaming. Add chicken, thyme, and bay leaf.
- 3
Bring to a simmer, skimming foam from the surface as needed. Simmer uncovered 20 minutes.
- 4
Add pearl barley and leeks. Stir and simmer until barley is tender and chicken pulls from bone easily, ~20 minutes.
- 5
Remove chicken thighs and set aside. When cool enough to handle, shred meat, discarding skin and bones.
- 6
Return shredded chicken to pot. Discard thyme sprigs and bay leaf. Taste and season with salt and pepper.
- 7
Serve hot in bowls.
Tools you’ll need
- large heavy pot (4-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- ladle
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