Ingredients

• 675 g - leeks
• 3 - chicken joints
• 50 g - pearl barley
• sprig of parsley
• sprig of thyme
• salt and pepper
• 1.75 liters - water
• 2 chicken stock cubes

How to Make Chicken and Leek sour soup

• Trim leeks and wash well.
• Reserve one leek, cut remainder into 1 cm inch rings.
• Place in a large saucepan with chicken joints, barley, parsley, thyme and seasonings.
• Add water and stock cubes and bring to the boil.
• Reduce heat, cover and simmer gently for 1-1.5 hours or until chicken and barley are tender.
• Meanwhile, cut reserved leek into very thin slices and separate into rings.
• Remove chicken joints from soup and take meat off bones, return meat to soup with leek rings. Bring soup back to boil and cook gently for 3 minutes.
• Serve piping hot with crusty bread.