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
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Open the appInstructions
Step 1
Pat chicken dry with paper towels. Halve leeks lengthwise, rinse between layers, slice into 1/2-inch half-moons.
Step 2
Heat stock in a large pot over medium-high until steaming. Add chicken, thyme, and bay leaf.
Step 3
Bring to a simmer, skimming foam from the surface as needed. Simmer uncovered 20 minutes.
Step 4
Add pearl barley and leeks. Stir and simmer until barley is tender and chicken pulls from bone easily, ~20 minutes.
Step 5
Remove chicken thighs and set aside. When cool enough to handle, shred meat, discarding skin and bones.
Step 6
Return shredded chicken to pot. Discard thyme sprigs and bay leaf. Taste and season with salt and pepper.
Step 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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