This is a very popular soup in Scotland and I know you will like it when you make it yourself.

It is not difficult to make and lists most of the ingredients needed already in your kitchen.

• 3 lb. whole chicken
• 9-10 cups of water
• 5 leeks, both green and white parts, cut in 1/2 inch pieces
• 2 large stalks celery, peeled and chopped
• 3 large sprigs of parsley, stems removed, chopped
• 1/2 cup pearl barley
• 1 bay leaf, crumbled
• 6 peppercorns
• 1/4 tsp. dried thyme
• generous pinch of salt
• chopped parsley for garnish

Wash the chicken and then tie the legs and wings close to the body. Place in a large stock pot. Add the water, making sure you have enough to cover the chicken and bring to a boil.

Add the leeks, celery, parsley, barley, bay leaf, peppercorns, thyme and salt. Cover and simmer for 90 minutes (until the chicken is VERY tender.)

Remove the chicken from the stock pot and set on a platter. Cool it enough to be able to remove the meat from the bones. Cut the meat in short slivers; discard all the bones, skin and cartilage.

Return the meat to the stock  and reheat well. When ready to serve, sprinkle each bowl with the chopped parsley.

Serve with toast, warmed buns or simply crackers.

Here in this country, it would be simply called chicken soup I think. Enjoy!