Name: Cock-A-Leekie Soup
Yield: 4 bowls
Cuisine: Scottish
Ingredients: 2 leeks; parsley; 6 cups chicken stock; 1 bay leaf; 1 tbsp apple cider vinegar; 2 cups water; 1 tsp brown sugar; salt and pepper ((to taste)); 1 sprig thyme; bones from 1 whole roast chicken; 4 cups cooked chicken, chopped; 1/2 cup cooked barley or rice

Cock-A-Leekie Soup

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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!

By: Tea Collection (via Blog.teacollection)

Original Publish: Oct 16, 2017

Last Updated: Mar 3, 2026

Yields: 4 bowls

Instructions

In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
Bring to a boil and then let simmer for 30 minutes.