Scottish Chicken and Leek Soup with Barley

1. 1

   Bring water to a boil in a large stockpot. Add the chicken and cook until the bone is no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read at least 165 degrees F (74 degrees C).

2. 2

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

3. 3

   Meanwhile, soak the leeks in a bowl of water for about 10 minutes; drain.

4. 4

   When the stock is finished, remove the bones and vegetables with a slotted spoon; discard.

5. 5

   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.

• Calories 267.11 kcal Moderate
• Protein 32.72 g Good Source
• Carbs 27.6 g Moderate
• Total Fat 3.68 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 105.96 mg High
• Sodium 328.04 mg Moderate
• Fiber 10.43 g Good Source
• Sugar 17.67 g High
• Added Sugar 16.55 g High
• Calcium 14.24 mg Low Source
• Iron 0.44 mg Low Source
• Potassium 92.97 mg Low Source
• Vitamin A 2.37 mcg_rae Low Source
• Vitamin C 0.25 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Onions 🧅