Cock-A-Leekie Soup Recipe - Chicken, Leek and Barley Soup - The Best Chicken Stew You'll Ever Have

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide a similar sweetness and texture.

Pull the skin off of 6 chicken thighs and cover them with water in a pot.

Let the chicken simmer until cooked through, then remove from pot and set aside.

Throw the chicken bones back into the pot.

Scrub and trim the ends of the vegetables (leeks, celery, carrot) and add all scraps to the pot for flavor.

Dice the leeks, celery, and carrot, and set aside.

Heat the pot with the broth on medium heat and add 1 tablespoon of olive oil.

Add the diced vegetables to the pot and sauté for 8-10 minutes until fragrant and softened.

Add a big bunch of thyme to the sautéed vegetables and let cook for another 8-10 minutes.

Strain the broth to remove the vegetables and bones, transferring the liquid back to the pot.

Add the cooked chicken back into the pot along with any juices from the plate.

Add 1/2 cup of cooked barley to the pot.

Bring the mixture back up to a simmer and let it simmer for about 5 minutes.

Taste the soup and adjust seasoning with salt if necessary.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens