Slow Cooker Chicken , Leek, and Barley Soup
Inspired by the Scottish cock-a-leekie soup. Hearty and delicious for a cool rainy evening.
servings: 8
total time: 7 hours
recipe by: Rae
Ingredients
- 2 TBSP vegetable oil
- 1 1/2 - 2 lbs bone-in skin-on chicken thighs
- 1 cup onion, finely diced
- 1 cup carrots, chopped
- 2 large clove garlic, minced
- 2 tsp thyme leaves
- pinch black pepper
- 1/2 cup white wine
- 7 cups chicken broth
- 4 cups leeks, cleaned and sliced
- 3/4 cup instant barley
Cool Tools For Your Kitchen
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Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
Crock-Pot 3 Quart Manual Slow Cooker - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
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Directions
- Pat chicken thighs dry with paper towels and season liberally with salt and pepper.
- Heat the 2 TBSP oil over medium high in a dutch oven. Add chicken thighs and brown, about 3 minutes on each side.
- Transfer chicken to a the slow cooker. Pour out all but 1 TBSP of the oil remaining in the dutch oven.
- Reduce heat to medium and add the carrots and onions. Cook stirring occasionally, about 5 to 6 minutes.
- Stir in the garlic, thyme and pepper for about 30 seconds or until garlic becomes fragrant.
- Stir in the white wine, scraping up any bits from the bottom of the pan, and reduce by 1/2 the volume.
- Pour contents into a slow cooker and set to low.
- Pour in the chicken broth.
- Place the lid on the slow cooker and cook the soup on low for 4 hours.
- Remove the chicken thighs and shred into small pieces discarding the skin the bones. Return the chicken to the slow cooker.
- Add the leek and barley cook for 1-2 more hours on low.
- Serve
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