hi chef john! my name is jaylyn and i’m also from the sf bay area (: I’ve been watching you since I was 8 or 9 and i’m 17 turning 18 this year! I just wanted to say thank you for being such a big inspiration in my passion for cooking, I remember binging your videos when I was in 3rd grade. your jokes are always so classic to me haha hope you’re having a wonderful day!!

I love that you're not always telling me to put something in a food processor.

Nice, growing up in Scotland we tended to eat soup at least two meals out of the day. Usually Scotch Broth or Cock-A-Leekie. There was always a pot on the go & soup, like stew tastes better the next day anyway. It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family. Never got bored of it either as it would change depending on what vegetables were in season. My favourite bits of the soup were always the pearl barley & the leek pinwheels. Now in my 50's & still enjoy sitting down to a bowl of soup with some bread & butter for dunking into it. We used to have an old pressure cooker that it was sometimes cooked in, was always in fear of it going BANG! Luckily I have an Instant Pot now & its much safer & quieter. I've a pot of soup on the go now, we've a couple of storms due to hit Scotland this week, so sitting down with a hearty bowl of comforting soup as the wind & rain lash against the windows sounds like a good plan.

I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that :)

As a Scotsman, I LOVE this soup.. We tend use barley in the soup

As a long-time viewer from Glasgow, this was like a glitch in the Matrix seeing you post this. One of my Gran’s favourite soups and something most of my English friends have never heard of. You really did it justice! Thank you!

I'm from/in Scotland. While Cock-a-Leekie is a fairly popular "soup of the day" I think if you asked most Scots what they consider the "national soup of Scotland" a more common answer would be Scotch Broth. That's a vegetable soup usually with a meat stock and thickened with barley.

This is the soup that was featured in The Witches!

A soup that features two criminally underused ingredients in American cuisine: leeks and dried plums? I'm in!

Finally a Scottish recipe!!! I sat all the way through grinning like a madman at all the wee Scottish references 😂 Hello from Glasgow, John. Yer bum's oot the windae!

Life will get much better when you stop caring about what everyone thinks, and start to actually live for yourself.

in chinese cuisine we often add dried red dates (jujubes?) to our savory soups which helps balance the flavor (and adds health benefits) and this reminds me of doing that, i definitely want to try this since i love soup. thanks chef john!

Ya know how sometimes you can catch a glimpse of chef in the reflection on the appliances or oven door? I seriously hoped we'd get one of those and chef would be in a kilt! I've tried to get my hubby to wear one for 35 years. 😃

There are a handful of chefs and cooks that make me think to myself, “If I only cooked this person’s recipes the rest of my life, I’d have a healthy, varied, delicious repertoire.” You’re one of ‘em.

Chef John nuances are more fulfilling and warming than the food he is cooking.

We have four - at least - famous soups in Scotland. Cock-a-leekie, tattie (potato) soup, cullen skink and scotch broth. The addition of prunes is a new one on me but seems like a great idea. Thank you Chef John! We have two storms hitting Scotland this week with rain and cold winds. Time to make soup!

I'm 30 minutes away from this being ready! I made it for my umommy and udaddy since they love soups and my dad's Scottish and it's freezing in Ohio lately. Thanks chef!

Back in the early 90’s there was a movie called The Witches with Angelica Huston. It was set in Scotland and they mentioned this soup (one of the protagonists’ father didn’t like it - he wanted Cress soup but the kitchen was out). I always wondered what Cock-a-Leeky soup was and after 3 decades I do. Thank you!

I tend to add a little rice to most soups, especially a tomato soup. Really does add extra “creaminess” without the additional calories of using cream

If you wanna rock out with your Scottish national soup out. 🤣😂 Lol. Made my day

Och Sean, you brought a tear to the eye of this Teuchter. Cock - a - Leekie was always enjoyed at our home. You brought back many a memory to this exiled Scot. I see you also have another fan (What's For Tea) whom I watch regularly, and it is nice to see someone from hame on his channel. slàinte mhath

I make this soup now whenever I'm sick. Just the perfect thing for a long, lazy day off work.

This dude deserves to be on the Mt. Rushmore of great human beings along with Bob Ross, Julia Child and Mr. Rodgers.

You are, after all, the Betty Boop of this provocatively named soup.

I am laughing so loud! The recipe sounds amazing. But the sense of humor and the jokes made my day! Thank you Chef John!

The first time I had this I was in Scotland. I love this soup and I make it often. It’s so comforting.

I done this for my channel last year :) I’m Scottish and recon this was a fab recipe ♥️

Big love from Scotland

Chef John on FIRE with the jokes!! No sarcasm, I love the commentary and recipes! Keep it up!

Your my Hero...I hide from myself and the World... Covid sucks....you always teach me to better my life through culinary skills....I AM GRATEFUL FOR YOUR CHANNEL 👍😎

My family is of Scottish descent and I made this soup as part of Christmas dinner the year before last!

Great recipe. If prunes sound odd to you, look at brown sauce condiments. The ingredients label for A1 sauce has raisin paste pretty close to the top. Or if that has no cultural significance to you---consider the use of dates in HP sauce. Dried fruits can be really non-intuitive flavor enhancers.

The oils catching the light while eating the soup were mesmerising.

got me a slow cooker. a cheap £40.00, but large capacity thing with timers and all that. It's changed my life! I only bought it because i was inspired by one of chef John's recipes for cooking a chicken. Thanks chef John. I always thought a slow cooker was for stews and and soups, but it's good for using bones to make stock also. dont have to use ot for the entire cooking process either. combined with super high heat oven and salting, you can get a really good crispy skin with perfect tenderness of the chicken meat

Your William Wallace soup analogy was on point today. The chickens are proud.

Definitely don't get your kilt in a bunch while cooking hot soup... it could be a serious safety hazard to one's most delicate parts. Great recipe, I haven't bought a whole bird for a while and this looks like an excellent reason to do so. Thanks Chef John! edit: I appreciate the fact that Chef resisted his natural urge to add cayenne in order to stick to the traditional recipe... willpower! Also, to get a whole chicken out of a braising pot I usually shove one half of a pair of tongs down the neck-hole and clamp down onto the breast, which allows you to easily lift it and drain the liquid from the cavity. With the two-fork method there's a chance that one or both forks can tear free and drop the whole bird back into the pot, which makes a mess and can be a scalding risk.

I came for the food, but must confess, I did so enjoy the wonderful sense of humor! With Chef John, always wonderful food, and always a delightful bit of fun too!!❤

and it is fact that chicken soup helps you get over a cold.. Natural Zink etc. and it warms your belly and your soul.. Joe from Germany

I’m so excited to try this!

Great recipe Chef John! Would you consider doing a video of one of our other national 🏴󠁧󠁢󠁳󠁣󠁴󠁿 soups called "Cullen Skink"? It's a potato and smoked haddock cream soup which might sound disgusting but tastes amazing! I would love to see your take on it 🇺🇸🏴󠁧󠁢󠁳󠁣󠁴󠁿🇺🇸🏴󠁧󠁢󠁳󠁣󠁴󠁿

OMG!!!! That looks amazing!!! Can’t wait to make it! Thanks!!

This looks amazing and so perfect for this time of year!

That looks really really good. I can’t wait to try it. Thank you!

I MUST cook this soon... Thank you Chef John!

I made it today and it was absolutely terrific! I even took the extra hour to make the stock. Thank you very much for the excellent tutorial.

Dried plums. Oy vey. My father grew up in the Santa Clara valley. His family grew plums for processing in to prunes. The variety was French Prune and is my favorite variety of plum. Until recently nobody knew about it. It’s now showing up in produce sections as a hip and expensive fresh plum. So now the best plums are prunes and prunes are now labeled dried plums. Anyway, the soup looks great. I’ll give it a go.

I made this last night. It’s a process but so worth it! Yum! I used 5 prunes but will use more next time. Thank you Chef John! You’ve been my go-to for years. Every single recipe comes out perfectly. ❤️

Looks delicious Chef John! Thank you so much!

Making a batch today! Very much looking forward to it! Thanks Chef John!

This recipe looks amazing Chef John, thanks for making it.

This looks awesome! I'm definitely going to try it.

I loved every min of this video lol. Thank you so much!

Thanks Chef John!!! going to make it this weekend!

I’m making this soup as I type this! Thanks-your video was very helpful!

Even cooking depends only on the thinnest section, all other sizes don't matter. If the thinest part is the natural leaf the chopped length is just for looks.

5:52 Oh my 😅

Now this is a very simple recipe that I’m going to have to try…looks delicious!

Looks amazing. I will be making this, this weekend.

Beautiful looking soup.

Great recipe! I am definitely going to try it!

Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.

I've always made chicken soup, after roasting the chicken. I've seen you cook it on the stove top in a couple of recipes, so I'm going to try it. I haven't cooked with leeks, before, and I'm a bit nervous about thorough cleaning. But, of course ... I CAN'T cook scared, OR let the food win. Here I come, leeks!

A great recipe, but even better is the sheer enjoyment you have brought to your members.(and the community)

I have been watching Food Wishes since I was around 18 years old. I have always learned so much from these videos and I continue to learn something new!

I followed the recipe and the result was fantastic! Thanks for another great dish!

Looks delicious!

Looks delicious 😋

This reminds me of your chicken, mushroom, rice soup that I make all the time. I'm definitely trying this.

I am going to start this tonight and serve it tomorrow night! It sounds so good, and I love leeks!

I absolutely love this recipe! I'm making it now for about the tenth time. I always rewatch the video while it's cooking.

Amazing color!

I will definitely try this. This looks fantastic. Chef John, you should look at Scotch Broth Soup, one of the best comfort soups and so good

I'm definitely definitely making this.

Thank you for suggesting barley. I think that sounds good!

Made this today. Instead of rice, I made masa “belly button” dumplings with garlic powder, chives, and olive oil in them. Added them the last 15 minutes or so. This soup was awesome and the dumplings were the perfect addition! Thanks, Chef John, for another great recipe! 👍

I will definitely be trying this soup soon.

Great soup. Very tasty.

Just caught a cold from attending a children's birthday party, and I'm giving this one a try tomorrow! I'm pregnant, and I have a toddler so the simpler the recipe the better!

Thank you for all your perseverance Chef John, nobody is better at your hobby...

It looks delisious!!! I'll try before the winter pass. Thank you from Tenerife :)

Look at that great soup... Yet people still talk crap about British cuisine and say British food is bad etc When it's not bad at all.

nice recipe. BRAVO grand chef. Wish to all a beautiful night

Tried this tonight and it really was delicious. I haven't used leeks a lot, so it's nice to learn more about them.

I enjoyed this recipe so much when I made it. I had a little bit of a variation in that I stick blended the first batch of leaks in the broth and then strained it before adding the second half of leeks and the chicken meat and it made for a much goodness.

I decided to make this soup today. I'm halfway through with it. It smells delicious!!

I trust that this is delicious because of the way you were putting it away at the end!

As a Scot, this brings me so much joy 😊 especially hearing you say bonnie. Other incredible Scottish soups include Scotch broth, Cullen skink and my favourite, tattie soup.

Freeeeedom! Oh yeah! Definitely making this lovely soup asap! Thanks Chef John!

I'm Scottish and this is pretty good 👍 it's not our national soup but it's up there.

My family has been eating homemade chicken soup FOREVER. A few years ago my Mom started adding leeks to her chicken soup. It was transformative. Very delicious!

Gonna try it. Thanks babe

wow. incredible

I must try it!

I've made this soup twice now and and I think I'll continue making it for years to come. Thank you for your wealth of entertaining and delicious content. I've been watching you for years and everytime I make something from one of your videos, it's a big hit with my family and friends. Bless you, sir

This is my ideal soup 😍 I need to make this asap.

Très bien, chapeau bas, merci.

Oh John I can’t WAIT to make it and enjoooooooy

Much love from another long term Scottish follower!

Braveheart is one my favourite movies of all time. When Chef John cried "Freedom" I didn't know how to react.

I loved your subtle freeeedom cry!! Your awsome 👍🇨🇦