This classic Scottish soup combines tender chicken with sweet leeks in a rich, comforting broth that's been warming hearts for centuries. The subtle flavors of prunes and pearl barley add depth and authenticity to this beloved traditional dish. Perfect for a cozy dinner, this wholesome soup is hearty enough to be a complete meal on its own.
⏱️100 min
📊Medium
👥6 servings
🍽️Soup
meatfamilybudget-friendly
Ingredients
1200 gwhole chicken or chicken thighs
8 piecesleeks
100 gpearl barley
100 gpitted prunes
1500 mlchicken stock
1 pieceonions
2 piecescarrots
2 sprigsfresh thyme
2 piecesbay leaves
5 gsalt and black pepper
Instructions
1PREPARE THE CHICKEN AND AROMATICS: Remove any excess fat from the chicken and place it in a large, heavy-bottomed pot or Dutch oven. Roughly chop the onions and carrots. Add these aromatics to the pot along with the thyme sprigs and bay leaves. This combination will form the flavor base for your broth as it simmers.
2BUILD THE STOCK: Pour the chicken stock into the pot, ensuring the chicken is just covered by liquid. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface using a slotted spoon—this ensures a clear, clean-tasting broth. Allow the chicken to poach gently for 45-50 minutes, until it is tender and cooked through, with no pink remaining.
3CLEAN AND SLICE THE LEEKS: While the chicken cooks, slice the cleaned leeks into rounds approximately 2 centimeters thick, using both the white and light green parts for maximum flavor. Keep some of the darker green parts for a second addition later, as they provide additional depth. Rinse the leeks thoroughly under running water to remove any trapped soil between the layers.
4ADD THE BARLEY AND PRUNES: Once the chicken has cooked, carefully remove it from the pot and set aside to cool slightly. Strain the cooking liquid through a fine-mesh sieve into a clean pot, discarding the aromatics. Return the strained stock to the heat and add the pearl barley and pitted prunes. Simmer for approximately 25-30 minutes, stirring occasionally, until the barley is tender but still retains a slight chew. The prunes will plump up and release their sweetness into the broth.
5SHRED THE CHICKEN AND ADD LEEKS: Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces, discarding any bones and skin. Add the shredded chicken back to the pot along with the sliced leeks (both white and light green parts). Simmer together for 8-10 minutes until the leeks become tender and slightly translucent, releasing their mild onion-like sweetness into the soup.
6SEASON AND FINISH: Taste the soup and season generously with salt and freshly ground black pepper to your preference, adjusting as needed. If you reserved any dark green leek parts, finely slice and add them now for a bright pop of color and earthy flavor. Ladle the soup into serving bowls while hot, ensuring each portion has a good balance of chicken, leeks, barley, and prunes, with plenty of the aromatic broth.