Fast and Easy Cock-a-Leekie Soup

Originally more of a stewed chicken, this traditional Scottish dish has been around since at least the 17th century. Many a frugal Scotswoman has made cock-a-leekie soup so as not to waste the tough meat of an old rooster, but a quicker version is possible if you use boneless chicken breast. A good recipe for any cold evening, particularly if you're a bit under the weather, cock-a-leekie soup is traditionally served at meals on St. Andrew's Day, or at a Burns supper before the haggis is brought in.

Cock-a-Leekie Soup Recipe
3 slices bacon
8-12 leeks, cleaned and sliced
2 ribs of celery, chopped
4 lb (just under 2 kg) boneless chicken breast and/or thigh, cut into small pieces
8 cups (2 L) chicken stock
4 oz (125 mL) Scotch whiskey
1/4 cup (60 mL) barley
2 tsp (10 mL) dried thyme
a handful of brown sugar
a handful of raisins or chopped prunes (optional)
salt and pepper to taste

Fry bacon in a large soup pot; remove to cool and then break into small bits. Saute the celery and half the leeks in the bacon grease, stirring occasionally until they are just starting to get soft and translucent. Brown the chicken, and return the bacon to the pot. Add a little vegetable oil or some broth, if necessary to keep the meat and vegetables from sticking to the pot.

Pour in all the remaining ingredients, except the reserved leeks and raisins or prunes. Bring to a boil. Reduce heat and simmer about 60-90 minutes, until the barley is soft and the broth has begun to thicken. Add the reserved leek and raisins, and simmer 10-15 minutes more. Serves 8.

Cock-a-Leekie Soup Tidbits
The soups is affectionately nicknamed "Auld Reekie" after the city of Edinburgh, which bore the same name. The Scottish capital was so called because of all the smoke that spewed forth from chimneys when people heated and cooked over coal or wood fires.

If you prefer not to use whiskey in your cock-a-leekie soup simply use a bit more chicken broth, or substitute a little apple juice for the spirits.

Be sure to clean your leeks well, and discard the tougher parts of the vegetable. If you aren't a fan of leeks, substitute spinach or another green for one half of the leeks in your soup.

Some traditional recipes for cock-a-leekie soup list shin beef as an ingredient. This addition may be particularly useful if you are using leftover meat from a chicken dinner, and need to fortify your soup a bit. If you don't have shin beef, try a little stewing beef. This should be browned and stewed before adding the chicken or vegetables, as it will take longer to become tender.

Chicken soup is widely used as a cold remedy. The thyme in a traditional cock-a-leekie soup is also beneficial for people suffering from coughs and colds. Thymol extracted from the plant is an ingredient in antiseptic solutions used in hospitals today. Thyme is said to be a good expectorant, and will soothe a sore throat. It has been used for whooping cough, colds and other respiratory complaints, and for lowering fevers. If you have a bit of flatulence, it will help to settle your stomach too.

This recipe is featured in the Family Friendly Robbie Burns Night Supper Menu, along with other traditional Scottish foods.

Sources:
"'Auld reekie': Cock-a-leekie soup." Traditional Scottish Recipes

"Cock-a-leekie." Food Timeline

Mrs. M. Grieve, "Thyme, garden" in A Modern Herbal.