Ingredients

4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
10 cups water
1 onion, chopped
1/3 cup barley
1 (10 1/2 ounce) can chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes or until all vegetables are tender. Serves 12.