📝 About This Recipe
Known as Scotland's National Soup, this soul-warming dish dates back to the 16th century and was famously a favorite of Mary, Queen of Scots. It features a rich, golden chicken broth infused with the sweetness of melt-in-the-mouth leeks and the surprising, traditional addition of dried prunes to balance the savory depths. This is more than a soup; it is a hearty, rustic meal that captures the true essence of British comfort cooking.
🥗 Ingredients
The Broth Base
- 1.5 kg Whole Chicken (free-range, giblets removed)
- 2.5 liters Water (cold, filtered preferred)
- 1 Yellow Onion (peeled and halved)
- 1 large Carrot (cut into thick chunks)
- 2 pieces Bay Leaves (fresh or dried)
- 6-8 Black Peppercorns (whole)
The Main Aromatics
- 4-5 large Leeks (cleaned thoroughly and sliced into 1cm rounds)
- 50 grams Long Grain Rice (rinsed well)
- 10-12 pieces Pitted Prunes (halved if very large)
- 1 tablespoon Sea Salt (adjust to taste)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 sprigs Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Place the whole chicken in a large, heavy-bottomed stockpot. Cover with the cold water, ensuring the bird is fully submerged.
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2
Add the halved onion, carrot chunks, bay leaves, and peppercorns to the pot. Bring the liquid to a gentle boil over medium-high heat.
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3
Once boiling, use a slotted spoon to skim off any grey foam or impurities that rise to the surface to ensure a clear broth.
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4
Reduce the heat to low, cover partially, and simmer gently for 1 hour. The chicken should be tender and the meat pulling away from the bone.
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5
Carefully lift the chicken out of the pot and place it on a carving board to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled aromatics.
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6
While the chicken cools, return the strained broth to the heat. Add half of your sliced leeks and the rinsed rice.
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7
Simmer the broth, leeks, and rice for about 15-20 minutes until the rice is tender and the leeks have softened significantly.
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8
While the rice simmers, shred the chicken meat into bite-sized pieces, discarding the skin and bones.
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9
Add the remaining half of the sliced leeks, the shredded chicken, and the pitted prunes to the pot.
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10
Simmer for another 10-15 minutes. This two-stage leek addition ensures some leeks melt into the broth for body, while the second batch provides texture and vibrant color.
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11
Stir in the fresh thyme and season generously with sea salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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12
Just before serving, stir in the chopped parsley for a burst of freshness. Ladle into deep bowls, ensuring everyone gets a couple of prunes.
💡 Chef's Tips
Don't skip the prunes; they provide a subtle sweetness that defines the authentic Scottish profile of this dish. Thoroughly wash your leeks by slicing them and soaking in cold water, as sand often hides between the tight layers. For a richer broth, you can brown the chicken slightly in a little butter before adding the water. If you prefer a thicker soup, you can mash a few of the cooked prunes into the liquid to act as a natural thickener. This soup tastes even better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of buttered sourdough or traditional Scottish oatcakes. Pair with a glass of crisp, dry white wine like a Chenin Blanc or a light Ale. A side of roasted root vegetables makes this a complete, festive winter feast. For a modern twist, add a small dollop of crème fraîche to each bowl before serving. Follow the meal with a small dram of Highland Scotch whisky to aid digestion.