Imagine a steaming pot of pure comfort that tells a story of Scotland's rich culinary heritage in every spoonful! Auld Reekie Cock-a-Leekie isn't just a soup—it's a time-honored tradition that transforms simple ingredients into a magical, flavor-packed experience. This legendary Scottish dish combines tender chicken, sweet prunes, and hearty vegetables in a broth so delicious, it'll transport you straight to the misty highlands with just one bite. Get ready to learn how to create a meal that has been warming Scottish hearts for generations!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Scottish
Serves: 6 servings
Ingredients
- 1 whole chicken, cleaned
- 4 leeks, sliced
- 4 carrots, chopped
- 1 cup prunes
- 6 cups chicken stock
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the whole chicken thoroughly and pat it dry with paper towels. Slice the leeks into thin rounds, ensuring to rinse them well to remove any grit. Chop the carrots into bite-sized pieces. Measure out the prunes and set aside.
- In a large pot or Dutch oven, add the cleaned whole chicken. Pour in the 6 cups of chicken stock, making sure the chicken is fully submerged. If necessary, add more stock or water to cover the chicken.
- Place the pot over medium-high heat and bring the stock to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This will help to cook the chicken through and infuse the broth with flavor.
- After 30 minutes, carefully remove the lid and add the sliced leeks and chopped carrots to the pot. Stir gently to combine the vegetables with the chicken and broth.
- Next, add the cup of prunes to the pot. The prunes will add a subtle sweetness and depth of flavor to the soup. Season the mixture with salt and pepper to taste, being mindful that the chicken stock may already contain some salt.
- Cover the pot again and continue to simmer for an additional 30 minutes, or until the chicken is tender and fully cooked. You can check the doneness by ensuring the internal temperature of the chicken reaches at least 165°F (75°C).
- Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Allow it to cool slightly before shredding the meat into bite-sized pieces. Discard the skin and bones, or save them for making stock later.
- Return the shredded chicken to the pot with the vegetables and prunes. Stir well to combine and let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
- Before serving, taste the soup one last time and adjust the seasoning with more salt and pepper if needed. Serve the Auld Reekie Cock-a-Leekie hot, garnished with fresh herbs if desired, and enjoy this comforting Scottish dish.
Tips
- Choose a high-quality, fresh whole chicken for the most authentic flavor and richness.
- Thoroughly wash leeks to remove all hidden grit—they can be quite sandy!
- Use low-sodium chicken stock to better control the salt levels in your soup.
- Don't rush the simmering process; slow cooking allows flavors to develop fully.
- For extra depth, consider adding a bay leaf or a sprig of thyme during cooking.
- If possible, use organic prunes for a more natural sweetness.
- Let the soup rest for 10-15 minutes after final cooking to allow flavors to fully integrate.
- Serve with crusty bread to soak up the delicious broth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
