Description
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Ingredients
- 4 pounds chicken thighs, bone in, skin removed
- 10 cups water
- 1 onion, chopped
- ⅓ cup barley
- 1 (10.5 ounce) can condensed chicken broth
- 7 leeks, sliced
- 2 stalks celery, thickly sliced
- 1 sprig fresh thyme, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large pot over high heat
- combine the chicken
- water
- onion and barley. Bring to a boil
- reduce heat to low and simmer for 1 hour. Remove chicken
- discard the bones and skin
- chop meat into bite size pieces and return to the pot.
- Add the chicken broth
- leeks
- celery
- thyme
- parsley
- salt and ground black pepper. Simmer for 30 more minutes
- or until all vegetables are tender.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 12