Carsten Schafer


Ingredients:
  • 4 lb [or 1.8144 0.00] boneless, skinless chicken thighs, cut into bite-size pieces
  • 10 cup [or 2.25 0.00] water
  • 1 onion, chopped
  • 1/3 cup [or 75 0.00] barley
  • 10.5 oz [or 297.675 0.00] (can) condensed chicken broth
  • 7 leeks, sliced
  • 2 stalks celery, thickly sliced
  • 1 sprig fresh thyme, chopped
  • 1 tbl [or 14.7868 0.00] chopped fresh parsley
  • 1 tsp [or 4.92892 0.00] salt
  • 1/2 tsp [or 2.46446 0.00] ground black pepper
Directions:
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
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.
PREP TIME 10 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 40 Min
Category:
Soup
Source:
Unknown