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Cock-A-Leekie Soup: A Scottish Classic

Prep Time10 minutes
Cook Time30 minutes
Servings: 4

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 teaspoon olive oil
  • 1 carrot (chopped)
  • 1 stalk celery (chopped)
  • 2 leeks (thinly sliced)
  • 4 cups low sodium chicken stock
  • ΒΌ cup uncooked barley
  • 6 prunes
  • 1 bay leaf

Instructions

  • Heat the oil over medium-high heat in a Dutch oven or stockpot
  • Cook the chicken over medium-high heat, about 3 minutes per side. You'll want the chicken to develop a nice brown sear on the outside, but it won't be cooked all the way through.
  • Add the chopped carrots, celery and leeks to the pot. Turn the heat down to "medium" and put the lid on. Let the veggies sit and steam for about 3 to 5 minutes.
  • Add the chicken stock, barley, prunes and bay leaf to the pot. Turn the heat up to "high" and bring the soup to a boil.
  • Once the soup begins to boil, turn the heat down to "low" and allow the soup to simmer, lid on, for about 30 minutes.
  • Soup is done when the chicken is cooked all the way through and the barley is tender.
  • Remove the fully-cooked chicken from the pot and transfer it to a plate.
  • Shred the chicken with 2 forks, and stir the shredded chicken back into the soup.