Slow-Cooked Chicken and Leek Barley Soup

Slow-Cooked Chicken and Leek Barley Soup

Name: Slow-Cooked Chicken and Leek Barley Soup
Total time: 3 h 30 min
Yield: 12
Ingredients: 5 liters water; 1 (1 to 1.5 kg) whole chicken; 1/2 white onion, chopped; 2 large carrots, chopped; 2 celery ribs, chopped; 6 large leeks, cut into 2.5 cm chunks, or more to taste; 160 g pearl barley; 1 tsp celery seed; 1 tsp ground cloves; 1 tsp salt; 1 tsp ground black pepper

A heartwarming, slow-cooked chicken and leek barley soup that's perfect for cold weather. Enjoy the comforting flavors of chicken, leeks, and barley in every spoonful.

3 hr 30 min

easy

285kcal

calories

20g

carbohydrates

18g

fat

fiber

11g

protein

266mg

sodium

sugar

Soup Scottish

Ingredients

5 liters water

1 (1 to 1.5 kg) whole chicken

1/2 white onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

6 large leeks, cut into 2.5 cm chunks, or more to taste

160 g pearl barley

1 tsp celery seed

1 tsp ground cloves

1 tsp salt

1 tsp ground black pepper

Directions

Step 1

In a large stockpot, bring the water to a boil. Add the whole chicken and cook for about 1 hour until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer should register at least 74°C in the thickest part of the thigh near the bone.

Step 2

Remove the chicken from the stockpot, allowing it to cool. Discard the skin, pull the meat from the bones, and return the bones to the stockpot. Add the onion, carrots, and celery, and boil the stock for about 1 hour.

Step 3

In a separate bowl, soak the leeks in water for about 10 minutes, then drain them.

Step 4

Once the stock is ready, remove the bones and vegetables using a slotted spoon and discard them. Add the chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to the stock. Simmer until the barley is tender and the flavors have blended, about 1 hour.