Scottish Chicken Soup

By lorik

Ingredients

• COOK:
• 1/2 cup pearled barley
• HEAT:
• 1 Tbsp. canola oil
• 1 Tbsp. unsalted butter
• 4 cups halved and sliced leeks, white and light green parts only
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 Tbsp. minced fresh garlic
• STIR IN:
• 6 cups low-sodium chicken broth
• 1 1/2 cups peeled and diced russet potatoes
• 1 cup dry white wine
• 1 dried bay leaf
• 1 tsp. minced lemon zest
• ADD:
• 2 cups shredded cooked chicken breast
• 1 Tbsp. fresh lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. white pepper
• Chopped fresh parsley

Preparation

Step 1

Cook barley according to package directions; drain.

Heat oil and butter in a pot over medium. Add leeks, celery, and carrots; sweat, covered, until soft, 5 minutes. Add garlic and cook 1 minute. Increase heat to high.

Stir in broth, potatoes, wine, bay leaf, and zest; bring to a boil. Reduce heat to medium; simmer soup until potatoes are tender, about 12 minutes.

Add chicken, lemon juice, salt, white pepper, and barley; remove and discard bay leaf. Garnish soup with parsley.

Per serving: 301 cal; 6g total fat (2g sat); 45mg chol; 469mg sodium; 33g carb; 5g fiber; 20g protein