Cock-a-Leekie Soup

This is my take on this Scottish soup consisting of chicken, leeks, barley, and prunes! We all know prunes are great for a nutritious snack but they are also a great way to add flavor to your savory dishes. Including this fun to say, Scottish soup!

Cock-a-Leekie Soup
Servings 6 servings
Author Joshua Snyder
Prep time
20 Min
Cook time
40 Min
Total time
1 Hour

Cock-a-Leekie Soup

This is my take on this Scottish soup consisting of chicken, leeks, barley, and prunes! We all know prunes are great for a nutritious snack but they are also a great way to add flavor to your savory dishes. Including this fun to say, Scottish soup!

Ingredients

Instructions

Nutrition Facts

Calories

223.95

Fat (grams)

7.14

Sat. Fat (grams)

1.45

Carbs (grams)

21.80

Fiber (grams)

3.01

Net carbs

18.78

Sugar (grams)

9.27

Protein (grams)

16.66

Sodium (milligrams)

1535.84

Cholesterol (grams)

52.82
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Directions

1. Heat olive oil in a Dutch oven or soup pot over medium heat.

2. Add the leeks, carrots, and celery to the pot.  Sauté for 5-6 minutes until tender.

3. Add the garlic and sauté another minute until fragrant.

4. Add the salt, peppercorns, and thyme. Stir together.

5. Deglaze the pot or pan with white wine, scraping the bottom with a wooden spoon or spatula. Cook until almost all the wine is soaked up –about 2 minutes. 

6. Add the chicken broth and bay leaves.

7. Bring to a boil.  

8. Cover and let soup simmer over medium-low heat for 20 minutes stirring occasionally.

9. Remove bay leaves.

10. Stir in the barley, chicken, and prunes.  Bring back to a boil.  

11. Simmer uncovered for 15 minutes until barley is tender and plump.

12. Remove from heat and stir in the Worcestershire sauce and parsley. Serve warm.