Scottish Chicken Soup

Some days just call for something gentle, don’t they? A bowl you can wrap your hands around, steam curling up toward your tired cheeks, something that doesn’t shout but hums around your senses. This Scotch broth with chicken is that kind of soup – a little earthy from the veggies, full from the chicken, and soft in flavor, like it remembers old winters and Sunday kitchens. The aroma is the first thing you notice while it simmers – the leeks and thyme doing their slow little dance in the pot. It’s not flashy at all, but when you sit down with it, it hugs back. I think you’ll see what I mean.

Why You’ll Crave It

• Deep savory flavor that comes from just a few humble ingredients done right
• This is slow food, but not complicated – it’s more about patience than skill
• Brothy, brothy goodness that warms you right through without being heavy
• Versatile base – you can add grains or change up the veg without losing the soul of it
• Makes your home smell… honestly, like home again

The first time I made this with real leeks from my garden, I teared up a little – something about eating what I grew and turning it into comfort was oddly emotional.

What You’ll Need

• 1 whole chicken (about 1.5 kg): cleaned and trimmed – bone-in, skin-on gives the broth real body
• 2 liters cold water: cold is key – helps draw out the richness slowly
• 2 medium carrots: peeled if you like, sliced into half moons
• 1 large onion: rough chopped – no need to fuss over it
• 2 stalks celery: chop with leaves if possible – they carry surprising flavor
• 2 leeks: washed very, very well (grit hides in the folds), sliced into thick rings
• 2 cloves garlic: tiny mince – or just smash them if you’re feeling casual
• 1 tsp dried thyme: or a little bundle of fresh if you’ve got it
• 2 bay leaves: whole, to fish out later
• Salt and pepper: to taste – I always start light and adjust
• Handful of fresh parsley: chopped, for that top sprinkle before serving

Easy How-To

Clean and Prep the Chicken

Rinse your chicken under cool water (don’t forget inside the cavity), then pat it dry with a kitchen towel. Set it aside – maybe on a plate while you chop your vegetables.

Start Your Base

In a big, heavy pot (I use my grandmother’s enamel one), drizzle in a bit of oil and sauté your onion, celery, and carrots over gentle heat. You’re aiming for soft, not browned – just let them sweat until tender and fragrant.

Tuck in the Chicken

Now place your whole chicken into the pot. Pour in the water so it covers everything nicely. Add your garlic, thyme, bay leaves, and a soft pinch of salt. Slowly bring it to a low boil, then lower to a simmer.

Let It Gently Simmer

Simmer uncovered for about 1 hour 15 minutes – maybe longer if your chicken’s big. Skim any foam from the top every now and then. It’s a quiet kind of cooking… nothing urgent. Just let it go low and slow.

Lift, Cool, Shred

Once the chicken is fully cooked (wing falls off easily), carefully lift it out. Let it cool just enough to handle, then shred the meat. Toss the bones and skin unless you’re saving them for future broth.

Strain and Return

Strain the broth if you like a cleaner soup – I usually pass it through a sieve into another pot. Return the clear broth to the stove. Taste! Add more salt? Maybe cracked pepper?

Add Back the Good Stuff

Now stir in your shredded chicken and sliced leeks. Simmer 15-20 minutes more or until the leeks are silk-soft. That final cook makes the broth feel deeper somehow.

Finish and Serve

Ladle into bowls, sprinkle liberally with chopped parsley. And maybe add bread – buttered warm soda bread is my favorite pairing.

Good to Know

• If your leeks are muddy (and they usually are), soak them in a bowl of water after slicing – the grit sinks
• The soup actually tastes better the next day. Odd but true – everything seems to come into focus overnight
• You can toss in a handful of pearl barley towards the last simmer for a more traditional Scotch broth texture

Serving Ideas

• Thick-cut crusty bread with salted butter is almost essential – swipe the last bits from the bowl

Top Tricks

• Try tossing in a parmesan rind during the final simmer. It melts in almost invisibly, but gives the broth softness and depth

Frequently Asked Questions

Can I use boneless chicken?

You could, yes, but you’ll miss out on the richness that bones add to the broth. If time’s short though, boneless thighs work best – they’re more forgiving and flavorful than breasts.

Should I peel the carrots?

Not necessarily. If they’re clean and you like a bit of rustic texture, leave them as is. I often just scrub mine and slice.

Can I freeze this soup?

Absolutely. It freezes beautifully. Just cool it fully, pack into portions, and label. When you reheat it, consider brightening it with a fresh squeeze of lemon or a handful of chopped herbs.

How do I keep the chicken moist?

Letting it simmer gently – not boil – is key. And when shredding, don’t overpull the meat into stringy bits. Leave larger pieces if possible. They hold onto moisture better.

Can I add grains or pasta?

Of course – barley, small noodles, even rice. Just add them close to the end so they don’t overcook or soak up too much broth while sitting.