Cock-a-leekie soup with prunes
A old Scottish soup of tender chicken, sweet leeks and rice in a clear golden broth, with a few prunes for richness.
- Time1 hr 10
- LevelEasy
- Costabout £4.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Add the leeks and carrots and cook gently for 8 minutes until softened.
8 min - 2
Add the chicken, stock and bay leaves. Bring to the boil, then turn down and simmer for 25 minutes, until the chicken is cooked through.
25 min - 3
Lift out the chicken and shred it with two forks. Remove the bay leaves.
- 4
Stir the rice and prunes into the broth and simmer for 15 minutes until the rice is soft.
15 min - 5
Return the chicken to the pan and heat for 2 minutes. Season with black pepper.
- 6
Ladle into bowls and scatter over the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.