Cock-a-Leekie Soup
Description
Scottish cock-a-leekie soup has many variations, but most of them feature leeks simmered in chicken stock. This version is thickened with barley.
Ingredients
•
4 pounds chicken thighs, bone in, skin removed
•
10 cups water
•
1 medium onion, chopped
•
1/3 cup barley
•
1 (10 1/2 ounce) can condensed chicken broth
•
7 medium leeks, sliced
•
2 stalks celery, thickly sliced
•
1 tablespoon chopped fresh parsley
•
1 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1 sprig fresh thyme, chopped
Directions
1
Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2
Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3
Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.