Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Original recipe makes 12 servings
Ingredients
4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
1/3 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
1/2 teaspoon ground black pepper
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PREP
10 mins
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COOK
1 hr 30 mins
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READY IN
1 hr 40 mins
Directions
- 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.
Nutrition
Calories: 243 kcal
Carbohydrates: 12.4 g
Cholesterol: 126 mg
Fat: 6.5 g
Fiber: 2.1 g
Protein: 32.4 g
Sodium: 497 mg