Description: Though rooted in Scottish tradition, Cock-a-Leekie Soup is a hearty, wholesome dish that feels right at home in any Irish kitchen. Made with tender chicken, sweet leeks, and a handful of barley or rice, it’s the kind of simple, satisfying soup that warms the body and soul. Often served with prunes for a gentle hint of sweetness, it’s a perfect bowl for cold evenings, family dinners, or a nourishing lunch by the fire.

Preparation Time: 15 minutes
Cooking Time: 1.5 to 2 hours
Serving Size: Serves 4–6 people

Ingredients:

• 1 whole chicken (about 1.5kg), or 4–6 chicken thighs
• 2.5 litres water or chicken stock
• 4–6 large leeks, cleaned and sliced
• 2 carrots, diced (optional)
• 1/2 cup rice or pearl barley
• 8–10 prunes (optional, but traditional)
• Salt and pepper to taste
• Fresh parsley or thyme, for garnish

Instructions:

1.Start the Stock:
Place the chicken in a large pot with the water or stock. Bring to a boil, skimming off any scum that rises. Reduce to a simmer and cook for about 30–40 minutes.

2.Prepare the Vegetables:
While the chicken simmers, clean and slice the leeks. Dice the carrots if using.

3.Add Ingredients:
Remove the chicken from the pot and set aside to cool slightly. Add the leeks, carrots, and rice or barley to the pot. Simmer gently for 30–40 minutes, until the grains are tender.

4.Shred the Chicken:
Once cool enough to handle, remove the meat from the chicken, discarding skin and bones. Shred or chop the meat and return it to the pot.

5.Add Prunes:
Add the prunes during the last 10–15 minutes of cooking. They give a subtle sweetness that balances the savoury broth.

6.Season & Serve:
Season with salt and pepper to taste. Garnish with chopped parsley or thyme and serve hot with crusty bread.