Ingredients

• 2 leeks washed, cleaned and sliced into 1/2 inch pieces
• 1.5 – 2 lbs boneless, skinless chicken thighs
• 2 – 3 potatoes, diced
• 1 yellow onion washed
• 2 stalks of celery, sliced
• 1/2 cup pearl barley (for faster cooking time)
• fresh parsley and thyme to taste
• salt and black pepper to taste

Add about 2 liters (about 8 cups) of cold water to a pot. Place chicken pieces inside and bring to a gentle boil. Skim foam. Add whole onion and barley. Cook for about 20-30 minutes on low or until barley is cooked. Add potatoes. Remove chicken and chop it into 1/2 inch pieces. Return chicken to the pot. Add leeks, celery, salt and pepper. Simmer until potatoes are tender and add fresh herbs. Enjoy.