Cock-A-Leekie Soup is a Scottish soup dish of leeks and chicken stock, classically thickened with barley, and is perfect for fall. It is a peasant dish with many regional variations, some which go back as far as the 16th century. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes (sometimes soaked in scotch for the full effect). I omitted the prunes altogether because we don’t really like them, although my husband was willing to try for the scotch.

I first discovered Cock-A-Leekie Soup at a pre-1800 early frontier encampment we visited at a festival. I am intrigued with outdoor and cast iron cooking (and it is primarily what I use at home) and watched one of the re-enactors cooking this soup for her family. I asked her about it and she told me what it was called and the recipe. I adapted it from her recipe, some online finds (listed below) and of course, added my own touch based on my tastes (as I believe you should in cooking). This is a rustic dish so don’t get caught up in perfect measurements or precise cutting. It’s a perfect fall recipe that is really satisfying, easy to cook and makes plenty of leftovers – you don’t want to miss out!

Cock-A-Leekie Soup

Prep time: About 30 minutes

Cook time: About 2 hours

Total time to make: About 2 hours, 30 minutes

What You Need:

One whole chicken cut up (I buy mine like that, but you could use any type of chicken you wanted/have on hand)
6-7 leeks, cut lengthwise and then into pieces/chunks (I only used the white/light green parts at the bottom of the stalk, see below if you need detailed cutting instructions)
4-6 carrots total; 4 or 5 peeled and cut into chunks/strips; 1 unpeeled carrot
1 onion, peeled, cut in half
3 quarts chicken broth or stock (2 quarts are necessary for the soup, I like a 3rd quart to make it more brothy and for leftovers)
1 cup white rice (you could use any kind of rice you wanted)
Water equivalent to make 1 cup rice (found on the rice packaging, usually a cup or so)
8 oz fresh mushrooms, pre-sliced or cut into quarters/slices
Spices (use your imagination on what you add and the amounts, according to what you like or don’t like!):
- A pinch of Garlic powder
- Some Oregano
- Some Thyme
- A bit of Salt
- A pinch of Black pepper
- Some Sweet Curry Powder
- A dash of Celery Salt
3-4 Bay Leaves
Parsley, a handful fresh, roughly chopped
Celery leaves, a handful fresh, roughly chopped

What You Do:

Pour 2 quarts of stock into a large stock pot
Lightly season chicken (with skin and bones) with salt and black pepper.
Place chicken in pot with whole, unpeeled carrot, half of the onion and bay leaves (you can also place the chicken parts in the pot if they came with the chicken)
Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone

(While the chicken is cooking)

Cut leeks, rinse well in a colander or strainer and set aside (discard tops, see below for cutting instructions, if needed)
Peel and chop carrots and set aside
Chop/slice mushrooms if needed and set aside
Chop parsley and celery leaves and set aside
Mix dry spices in a small bowl and set aside

(After the chicken is cooked through)

Remove the chicken from the pot and set aside to cool
Remove the vegetables, other chicken parts, bay leaves and discard
Strain the stock if needed and return to pot
Add rice to broth and equivalent of water needed to cook rice (found on rice package or about a cup)
Add the leeks, carrots, mushrooms, herbs and spices to the pot (except fresh parsley and celery leaves); stir, bring to a simmer and cover.
While the vegetables continue to cook, de-bone chicken and remove skins, cut into bite-sized pieces
Add cut up chicken pieces to pot of broth, rice and vegetables
Cook all ingredients for another 30-45 minutes at a simmer, covered, until vegetables are really tender
In the last few minutes, add fresh parsley and celery leaves to the pot, as well as any extra broth you may desire; stir to heat through
Ladle into bowls and serve hot!

Please note: Due to the rice in the soup, you may need to add more broth prior to re-heating leftovers

Additional recipes for Cock-A-Leekie Soup/Resources:

How to cut up leeks: http://motherwouldknow.com/journal/cock-a-leekie-soup.html#cock-a-leekie
Some tasty variations, includes prunes: http://britishfood.about.com/od/starte2/r/cockleekie.htm
Quick and easy(er) using barley or even potatoes: http://allrecipes.com/recipe/cock-a-leekie-soup/

Tell me about you. Have you tried Cock-A-Leekie Soup? Is a favorite for your family? What variations do you add (or subtract) to make it your own? Did you enjoy this recipe?

Until the next mile marker,