This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

　　

Ingredients

serves 6

　　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)

　　4 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

　　

Step 1

Heat a 6-quart Dutch oven on medium-high until hot. Add the thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with the breasts.

　　

Step 2

Add the broth, wine, celery, carrot, and garlic to the Dutch oven. Bring to a boil; scrape any browned bits from the pot. Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer the chicken to a plate; let cool. Transfer the vegetables to another plate; reserve.

　　

Step 3

Add the leeks, prunes, and barley to the broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once the chicken has cooled, shred the meat. Finely dice the carrot and celery. Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 416

　　

Step 6

Fat: 5g

　　

Step 7

Cholesterol: 132mg

　　

Step 8

Carbohydrate: 32g

　　

Step 9

Sodium: 754mg

　　

Step 10

Protein: 43g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.