Ingredients:

• 4 pounds – boneless, skinless Chicken thighs
• 10 cups – water
• 1 – onion, chopped
• 2 cups – condensed Chicken broth
• 7 – leeks, sliced
• 1/3 cup – Barley
• 2 stalks – celery, thickly sliced
• 1 sprig – fresh thyme, chopped
• 1 tbsp – chopped fresh Parsley
• 1 tsp – salt
• 1/2 tsp – ground black pepper

Method:

1. In a large pot over high heat, combine the chicken, water, onion, and barley.
2. Bring to a boil, reduce heat to low and simmer for 1 hour.
3. Remove chicken, discard the bones and skin, chop meat into bite-sized pieces and return to the pot.
4. Add the chicken broth, leeks, celery, thyme, parsley, salt, and ground black pepper.
5. Simmer for 30 more minutes or until all vegetables are tender.