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Cock-a-leekie soup

Scottish Cock a Leekie Soup Recipe

The Homesteading Hippy
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soups and Stews
Cuisine Scottish
Calories 300 kcal


  • 4 chicken thighs or 2 large legs drumstick and thigh
  • 2 large leeks
  • 1 carrot
  • 1 bay leaf
  • salt and white pepper to taste
  • 1 teaspoon dried thyme or 3 sprigs fresh thyme
  • ¾ cup barley or 1 large potato cut in small chunks


  • Add chicken pieces to a large saucepan with 4 cups of water, the bay leaf, and the thyme.
  • Bring to the boil and simmer until cooked through - about 20 minutes.
    Chicken simmering in broth
  • Remove the chicken pieces and allow to cool in a bowl until the meat can be taken off the bone.
  • Keep the chicken stock in the saucepan.
  • Add the barley or potato and 1½ cups of water to a different saucepan and bring to the boil, then lower the heat to a simmer.
    Boiling the barley
  • Cut the leeks in rounds and add to the saucepan with the chicken stock.
    Photo 4 Leeks and carrot ready to add
  • Grate the carrot and add to the saucepan.
    Chicken broth with leeks, carrot and barley underneath
  • As soon as you have done this add in the barley or potatoes from the other saucepan – water and all.
  • Add the shredded chicken meat.
  • Allow to simmer for a further 10 minutes until barley/potatoes and leeks are tender.
  • Add salt and pepper to taste.
  • Chop flat leaf parsley or cilantro leaves.
  • Serve the soup with a sprinkling of chopped parsley or cilantro.


You may want to serve with some Dutch oven bread.