Herb-Infused Chicken and Leek Barley Soup

Recipe Collection: Dinner

Herb-Infused Chicken and Leek Barley Soup is a comforting Scottish classic that combines tender chicken thighs with the rich flavors of leeks and hearty barley. This non-vegetarian dish is perfect for family gatherings or as a satisfying starter for dinner parties. With its robust flavor profile, this soup is versatile enough to be enjoyed on its own or paired with crusty bread. Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a warm, nourishing meal that brings a taste of Scotland to your table!

Overview

This elevated version of the traditional Scottish Cock-a-Leekie Soup combines tender chicken thighs with the earthy flavors of leeks and barley, enhanced by a bouquet of fresh herbs. This comforting soup is perfect for a cozy family meal or a hearty starter for a dinner party.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

Scottish

Serving Size: 12

Cooking Time: 100 minutes

Ingredients

• 4 Pounds (lb) chicken thighs, peeled
• 10 Cups water
• 1 Medium onion, minced
• 0.33 Cups barley
• 1 10.5 Ounces (oz) can condensed chicken broth
• 7 Medium leeks, sliced
• 2 Stalks celery, sliced
• 1 Tablespoon (tbsp) fresh parsley, minced
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 1 Sprig fresh thyme, minced
• Optional: 1 Pound potatoes, peeled

Steps

1. In a large pot, combine the chicken thighs, water, minced onion, and barley. Bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 1 hour, allowing the flavors to meld and the chicken to become tender.
2. Carefully remove the chicken from the pot using tongs and place it on a cutting board. Discard the skin and bones, then chop the meat into bite-sized pieces. Return the chicken to the pot.
3. Add the condensed chicken broth, sliced leeks, sliced celery, minced parsley, salt, ground black pepper, and minced thyme to the pot. Stir well to combine.
4. Continue to simmer the soup for an additional 30 minutes, or until the vegetables are tender and the flavors have fully developed.
5. For a heartier version, add the optional peeled potatoes along with the vegetables and simmer until they are fork-tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with additional fresh parsley if desired.

Enjoy this comforting and flavorful soup that brings a taste of Scotland to your table!