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Cock-a-Leekie Soup

Cock-a-Leekie Soup


4 pounds chicken thighs, bone in, skin removed
10 cups water
1 large onion, chopped
1/3 cup barley
10.5 ounces chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
  salt and pepper to taste

Cooking Instructions

In a stock pot over medium-high heat, combine the chicken, water, chicken stock, onion and barley. Bring to a boil, and then reduce heat to low and simmer for 1 hour. Remove chicken, discarding the bones and skin, chop meat into bite size pieces and return to the pot. Add the leeks, celery, thyme, parsley, salt and pepper. Simmer for 30 more minutes, or until all vegetables are tender.

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