Source: dLife

A traditional Scottish soup of leeks and chicken.

Servings

4 lb boneless skinless chicken thighs , cut into bite-size pieces
10 cup cold water
1 medium onions , chopped
0.33 cup barley, pearl
10.5 oz low sodium chicken broth
7 fresh leeks , sliced
2 medium celery stalk , thickly sliced
0.5 tsp ground thyme , chopped (equal to 1 sprig)
1 tbsp chopped parsley
1 tsp salt
0.5 tsp black pepper

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

One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.