Gluten-Free Scottish Cock-a-Leekie
By the Gluten Free Recipes team ·
This hearty and comforting gluten-free Cock-a-Leekie soup features tender leeks and savory chicken in a rich broth. It's a warming and satisfying meal, perfect for a chilly evening.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 11 ingredients — including certified gluten-free chicken or vegetable stock, cooked chicken, leeks — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Scottish Cock-a-Leekie: When preparing this soups and stews recipe, ensure all ingredients, especially stock and any pre-cooked chicken, are certified gluten-free. Be mindful of cross-contamination in your kitchen, using clean utensils and surfaces to avoid contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Scottish Cock-a-Leekie: This recipe is naturally gluten-free by using certified gluten-free stock and thickening with cornstarch. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 lb cooked chicken, shredded or diced
- 2 cups leeks, white and light green parts only, thinly sliced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and minced garlic, sautéing until the leeks are softened and fragrant, about 5-7 minutes. Be careful not to brown the garlic.
- 2
Add the diced carrots, celery, and potatoes to the pot. Stir well to coat the vegetables with the oil and leek mixture, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- 3
Pour in the certified gluten-free chicken or vegetable stock. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- 4
Stir in the cooked, shredded chicken and the cornstarch slurry. Increase the heat slightly and continue to simmer, stirring constantly, for another 5 minutes, or until the soup has thickened to your desired consistency. The soup should have a slightly glossy sheen.
- 5
Season the Cock-a-Leekie soup with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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