Ingredient

• 4 pounds chicken thighs, bone in, skin removed
• 10 cups water
• 1 medium onion, chopped
• ⅓ cup barley
• 1 (10.5 ounce) can condensed chicken broth
• 7 medium leeks, sliced
• 2 stalks celery, thickly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 sprig fresh thyme, chopped

Direction

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. 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. Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.