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
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.
8 comments:
Yum! I've had this before. Thanks for the recipe, Sarah!
Cathy
I've not had this before, Sarah, but wow, does it sound delicious! Thank you for sharing!
I had the privilege of trying it at the Robert Burns dinner one year. Amazing. It is to be eaten with something because it won't fill you up all on it own like vegetable soup would.
I haven't tried it at home yet, but I want to. You are most welcome for the recipe.
It sounds yummy. I can almost smell it cooking.
It's supposed to rain today.
Perfect dinner.
Thank you!
Yummy, Sarah. We eat a lot of soup during the winter here.
Sounds yummy Sarah, thanks for sharing!
You are all very welcome!
Hi, Sarah! This sounds tasty. I'll have to try it. Thanks for sharing.
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