Ingredients
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4 pounds chicken thighs, bone in, skin removed
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10 cups water
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1 medium onion, chopped
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⅓ cup barley
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1 (10.5 ounce) can condensed chicken broth
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7 medium leeks, sliced
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2 stalks celery, thickly sliced
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1 tablespoon chopped fresh parsley
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 sprig fresh thyme, chopped
Directions
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Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
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Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
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Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.
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Recipe Tip
One pound of peeled, cubed potatoes can be used instead of barley if desired.
Nutrition Facts (per serving)
| 243 | Calories |
| 7g | Fat |
| 12g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 243 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 2g | 8% |
| Cholesterol 126mg | 42% |
| Sodium 503mg | 22% |
| Total Carbohydrate 12g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 32g | 65% |
| Vitamin C 8mg | 8% |
| Calcium 61mg | 5% |
| Iron 3mg | 17% |
| Potassium 544mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
