What says comfort food more than a steaming bowl of chicken soup? This simple and soothing version of the classic is a staple in Scottish kitchens, often known as cock-a-leekie soup. It is exactly the kind of wholesome, nourishing meal I crave on a dreich evening or if I’m feeling under the weather.
My version of Scottish chicken and rice soup keeps all the cosy traditional flavours but uses easy, everyday ingredients you probably already have at home. It is hearty enough for dinner, yet light enough for lunch and the perfect balance of comfort and nutrition.
A Classic with a Scottish Twist
If you’ve never tried cock-a-leekie soup, it is essentially a traditional Scottish chicken and rice soup made with leeks, tender chicken and sometimes prunes for a subtle sweetness. It has been around for centuries and is often served as a starter at Burns Suppers, but I think it deserves a place in your regular weeknight rotation too.
This easy cock-a-leekie recipe is my quick and modern take. There is no fuss or fancy techniques, just wholesome ingredients simmered together for a cure-all bowl of good old chicken soup.
Why You’ll Love This Chicken and Leek Soup
When I first made this soup my husband asked when we could have it again before he’d even finished his first bowl. So if that doesn’t convince you to make it I’m not sure what will! But here are a few more reasons to make this perfect chicken soup:
- Comfort in a bowl – Warming, nourishing and perfect for cold weather.
- Easy to make – Simple prep and no complicated steps.
- Budget-friendly – Uses pantry staples and is a great way to use up leftover chicken.
- Meal prep friendly – Keeps well for a few days and freezes beautifully.
Whether you call it chicken and leek soup, cock-a-leekie, or Scottish chicken and rice soup, this dish is the ultimate winter warmer. I often make a big pot on Sunday afternoon and enjoy it for lunch or dinner throughout the week.
Ingredients
- Chicken – My preference is chicken breast, but thighs also work well. You can use leftover cooked chicken (or turkey), just skip the first simmer, cook the rice as per the recipe instructions then stir in the cooked chicken to warm through at the end
- Leeks – the star of the show. The leeks melt beautifully into the soup, adding a hint of sweetness that really compliments the chicken.
- Carrots and celery – not strictly traditional for a true cock-a-leekie, but I don’t feel that chicken soup is the same without them (plus I am always keen to add as many vegetables as possible, without over-complicating a dish).
- Chicken stock – For 1500ml I use 3 stock cubes. Use homemade broth if you have it.
- Rice – long grain or basmati work best. You can use small pasta like orzo or ditalini instead.
- Optional extras – plenty chopped parsley for garnish and some leafy greens stirred in at the end and given a minute to wilt. In the recipe pictures I have used thin sliced savoy cabbage, but kale, Swiss chard and collard/spring greens also work really well.
- Seasonings – salt of course, and for this particular chicken soup I prefer white pepper over black, but you can use either. A dash of Tabasco is also really nice.
How to Serve
I love to serve this with thick slices of buttered crusty bread or a warm, flaky cheese scone. Simple, homely and exactly what comfort food should be.
There’s a reason cock-a-leekie soup has stood the test of time – it is wholesome, warming and wonderfully satisfying. My easy version of this Scottish chicken and rice soup keeps things quick and fuss-free without losing any of the cosy, traditional flavour that makes this dish so special.
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. Allow to cool and transfer to a freezer safe container. I use these ziploc freezer bags to freeze in portions. Defrost overnight in the fridge.
Reheat on the stove or in the microwave with a splash of water until piping hot.
More Scottish Soup Recipes:
In Scotland, with its penchant for dreich and dreary weather, we love a good soup. Here are a few of my favourite versions of traditional Scottish soup recipes:
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Chicken and Leek Soup
Equipment
Ingredients
- 2 large leeks - white and light green parts halved and sliced
- 1 carrot - diced
- 1 rib celery - diced
- 2 tbsp butter or oil
- 3 garlic cloves - diced
- 1500 ml (6 ⅓ cups) chicken stock - I use 3 stock cubes
- 300 grams (10.58 oz) chicken breast - or thighs
- 100 grams (½ cup) rice
- fresh chopped parsley
- large handful of shredded greens like cabbage or kale - optional
Instructions
- Melt the oil in a large pot or Dutch oven and add the leeks, carrot and celery plus a generous pinch of salt and white pepper.
- Cook over medium heat until leeks are softening, about 5 minutes. Add the garlic and cook 1 minute more.
- Add the chicken then pour over the stock. Bring to a boil, cover then reduce heat to low and simmer for 15 minutes or until the chicken is cooked through and tender.
- Remove the chicken, add the rice, return to a simmer then again cover and cook on a medium low heat for 15 minutes or until the rice is cooked.
- Shred the chicken with two forks then return to the pot when the rice is done (plus optional handful of greens if using).
- Simmer another minute or so to warm chicken (and wilt greens) then season to taste with more salt and white pepper (plus optional dash of tabasco).
- Stir through plenty chopped fresh parsley to serve.
Notes
Nutrition
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