A Scottish chicken and leek soup simmered with vegetables and a small amount of prune for a traditional sweet-savory note.
20 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Place the chicken thighs in a pot with the water, half of the salt, and the black pepper.
Open and wash between the leek layers, then slice the white and green parts into rings.
Chop the carrots and parsley stems and add them to the pot.
Cook the soup over low heat for 45 minutes, until the chicken is tender.
Remove the chicken, separate the meat from the bones, and tear it into large pieces.
Add the chicken meat, dried prunes, and remaining salt to the soup and cook for 12 more minutes.
Sprinkle with parsley and serve the cock-a-leekie soup hot.
💡 Tip: Do not discard the green parts of the leeks; once the layers are cleaned, they give the chicken broth clear body.
🍽️ Serving suggestion: Serve the soup hot in bowls with optional toasted village bread and lemony greens.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
28
g protein
22
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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