If you make this soup ahead, you may need to add a bit of water or stock when reheating.
Photography: Quentin Bacon
Martha Stewart Living, January 2002
- 1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
- 1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
- Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
- 2 cups white wine or water
- 2 large celery ribs, halved crosswise
- 1 large carrot, peeled
- 2 large garlic cloves, peeled
- 6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
- 12 pitted prunes, quartered (2/3 cup packed)
- 1/2 cup barley
- 1/2 cup finely chopped fresh flat-leaf parsley
- Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
- Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
- Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.
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