- 1815g chicken thighs, bone in, skin removed
- 2370ml water
- 1 onion, chopped
- 60g barley
- 1 (10.5 ounce) can condensed chicken broth
- 7 leeks, sliced
- 2 stalks celery, thickly sliced
- 1 sprig fresh thyme, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
STEP 1
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.
STEP 2
Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Products used to make this recipe
Swan Retro 3 Piece Saucepan Set
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