Ingredients

• 4 pounds chicken thighs , bone in, skin removed
• 10 cups water
• 1 medium onion , chopped
• 0.33 cups barley
• 1 , 10.5 ounce
• 7 medium leeks , sliced
• 2 stalks celery , thickly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 sprig fresh thyme , chopped

Instructions

1. 1 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.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

Nutrition per serving