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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 12 |
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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 |
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 |
Directions:
1. 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.
2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
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