Rating: 4.5 stars
78 Ratings
  • 5 star values: 49
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Recipe Summary

cook:
1 hr 30 mins
total:
1 hr 40 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts

243 calories; protein 32.4g; carbohydrates 12.4g; fat 6.5g; cholesterol 125.9mg; sodium 502.8mg. Full Nutrition
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