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Culture > Cuisine > Cock-a-leekie Soup

Culture: Cuisine

Cock-a-leekie Soup:

Cock-a-leekie Soup
Cock-a-leekie Soup

This chunky chicken soup-stew has been a favourite winter dish since medieval times, a recipe for it first appearing in print in 1598. It is a common feature at St. Andrew's Day feasts, Burns Night suppers, and Hogmanay dinners. The name, which is derived from the two main ingredients, boiled fowl and leeks used to add extra nutrients to the broth, began appearing in the eighteenth century. While this soup is traditionally flavoured with prunes, many people omit them according to their tastes. The following recipe serves four and is taken from


2 boneless skinless chicken breasts, cubed
6 cups (1.5 L) chicken stock
2 cups sliced leeks
¾ cup long grain rice
1 strip lemon peel (2 inches/5 cm long)
1 bay leaf
½ cup halved pitted, dried prunes (optional)
2 tbsp chopped fresh parsley
2 tbsp vegetable oil
Salt and pepper to season


  • In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened
  • Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside
  • Add chicken stock, rice, lemon peel, bay leaf, and prunes; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.
  • Discard lemon peel and bay leaf. Season with salt and pepper to taste. Ladle into warmed bowls; sprinkle with parsley
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