Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Concocted long ago in Scotland, this hearty, traditional soup features chicken, leeks, and barley with a surprising garnish of dried plums.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven combine chicken, broth, the water, carrots, celery, bay leaves, salt, and pepper. Bring to simmering over medium heat. Simmer, covered, for 30 to 35 minutes or until chicken is tender and no longer pink (180°F in thigh). Remove chicken pieces.

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  • When cool enough to handle, remove and discard skin from chicken. Pull meat from bones, discarding bones. Coarsely chop chicken; return to pot.

  • Add leeks and thyme to pot. Simmer, covered, for 10 minutes. Stir in barley; simmer, covered, for 10 to 15 minutes more or until leeks and barley are tender.

  • In a small bowl combine dried plums, parsley, and bacon. Ladle soup into bowls and top with bacon mixture.

Nutrition Facts

399 calories; fat 16g; cholesterol 75mg; saturated fat 5g; carbohydrates 41g; mono fat 6g; poly fat 4g; insoluble fiber 6g; sugars 11g; protein 24g; vitamin a 81.1IU; vitamin c 16.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 10.1mg; vitamin b6 0.7mg; folate 64.5mcg; vitamin b12 0.3mcg; sodium 1205mg; potassium 640mg; calcium 80.8mg; iron 3.2mg.
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