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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 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 boneless, skinless |
chicken thighs, cut into bite-size pieces |
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. 1 In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low
2. and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to
3. the pot.
4. 2 Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes,
5. or until all vegetables are tender.
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