Cock-a-Leekie Soup

Very good soup! It has a nice clean flavor to it. I used two 48oz. cans of low sodium chicken broth (I’m watching my salt intake). I didn’t have barley so I added three large potatoes (cut up) to the soup towards the end of the cooking time. I also added sliced carrots (my preference). I squeezed fresh lemon juice into the soup at the end as stated by another reviewer. Yum! I will make this again. Thank you for this recipe briony!

I added a tablespoon of Worcestershire sauce, third cup of white wine, two large carrots sliced in small coins and yellow bell pepper. Makes for a pretty bowl.

I loved it a year ago, first time I made it, and I love it today. We have fresh thyme and parsley, homemade chicken bone broth, I have to do low sodium so people are on their own for salt and pepper. No complaints. I used sweet potatoes in the batch for my daughter to be AIP compliant.

Delicious! The only reason I only gave it 4 stars instead of 5 was because I made adjustments to my own taste, having made it before, and added more flavor. 1) Instead of skinless bone-in thighs, I used ones with skin ( but as you see below, I discarded it after the first simmer, before adding the veggies for the last simmer. 2) I browned the pieces of chicken a bit on both sides, to add some flavor, peeled off the skin and set it aside to add back when simmering them. The pieces of skin easily stayed stuck together in the pot in kind of a ball and were quite easy to *discard* after the first simmering before adding the veggies. 3) I think bone-in, which the recipe calls for, adds flavor, and so does the skin. 4) I used more broth than called for, because the simmering reduced the liquid a lot. I might even add more now that it’s done. 5) I added more salt, a few good shakes of “Italian Seasoning,” and a bay leaf! 6) I added a small amount of cut up prunes toward the end, just because it’s traditional and adds an interesting extra flavor. 7) I kept the simmer down as low as it could go the whole – and I think that really worked well. 8) Several people suggested adding carrots – good idea, but I forgot and will add some to the finished pot.

I had boneless skinless chicken thighs which I cut up and sauteed in some olive oil with doubled the onion and also 5 cloves of garlic. I had to use dryed thyme and parsley so I added these (2 or 3 tbsp maybe? Let taste guide you) into the pan about 30sec before adding the water and barley. Fresh herbs would have been better but even so this turned out great! Thanks!

I really enjoyed making this. I did substitute the potatoes for the barley. I also adjusted the recipe for three but used a little give or take on more substance than soup. My teenage son even liked it and suggested it be made more often.

This worked well with 3 lbs of chicken and three big leeks. The broth was amazing! I don’t really measure salt and pepper, so I took a bit of creative license with that part, haha. I also didn’t have parsley but I used ground thyme, and when serving, I put a pinch of fenugreek microgreens on top to give it a peppery aroma. My boyfriend and I had seconds and it was great comfort food. Will certainly make again.

I made this soup with potatoes instead of the barley. (I didn’t have any barley) So, I used only about four cups of water for boiling the chicken and then followed the rest of the recipe pretty closely. Next time I would add some carrots to it to give some colour. The soup was delicious and was well received by the crowd!

This was fantastic. I made it as directed. The whole family loved it. In the future I would add more fresh herbs.

Very easy to make. Great tasting comfort food. Wonderful on a cool fall day. We preferred using barley over potatoes. It made for a thicker soup. Might try a little of both next time. The addition of carrots was also good.

I’ve made this soup on countless occasions. One of those times was for a group of seniors at a local Presbyterian church, most of whom are of Scottish heritage. And the compliments!! Such a simple recipe to get a hearty, flavourful soup that warms both the body and soul!

I loved this since I was a kid. Since I have a kid of my own, I needed to cook it fast. I cut up boneless skinless thighs and added them to store bought stock and brought that to a boil. then I added the veggies and let that simmer. I cooked quick cook barely on the side and added it. Quick and easy!

An excellent soup, if a bit bland. I mostly followed the recipe and made a half portion. I used both potatoes and barley. Without potatoes, I think more barley should be used. I also used some home made chicken stock as part of the liquid instead of canned. Using bone-in chicken will help boost the chicken flavor. It’s worth the extra effort.

Terrific flavors!!! Very good

I fiddled with it. Used boneless breasts and chicken bouillon instead of the broth. Added thyme and carrots as well.

I used chicken broth instead of water, the 1lb of potatoes instead of barley, and added carrots. I cooked it in the pressure cooker and added the fresh thyme at the end. Very comforting.

This broth is amazing!! I added one sweet potato to this recipe.

Well it was for 20 and there was barely a drop left when only 15 showed up. 6 where Scottish and where very impressed that a Polish guy made the soup up.

I made this soup for our family progressive dinner. It was a crowd favorite! I chose to include 3 potatoes (cubed) and 1 1/2 cups of wild rice instead of barley. I also used a Costco rotisserie chicken (boned and shredded) and Swanson’s Chicken Broth instead of water to add more flavor. Lastly, I used a 1 lb. bag of frozen leeks (chopped) from Trader Joe’s. It was delicious and everyone wants it again next year.

it was quick and a great way to use up the season’s last leeks. I made it just as the recipe described.

I’ve made this numerous times since I found it on the UK site. Excellent and I’ve made no changes to it. It scales down beautifully for a smaller amount of servings. Thanks for sharing! *Someone commented that they can’t find condensed broth – also known as canned chicken broth. Also, it’s available and made by Knorr. It can be hard to find at the grocery store; I found the last I bought at Target. Called Knorr Stock and it comes in a small package of 4 “gelled” containers and it’s wonderful.