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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.
- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 12
- 1 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 (10.5 ounce) can condensed chicken broth
- 10 cups water
- 1/3 cup barley
- 4 pounds chicken thighs, bone in, skin removed
- 7 leeks, sliced
- 2 stalks celery, thickly sliced
- 1 sprig fresh thyme, chopped
- Carbohydrate 12.4
- Cholesterol 126
- Fat 6.5
- Protein 32.4
- Sodium 503
- Calories 243 calories;
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.
