Follow these steps for perfect results
Frying chicken
cut into 8 pcs
Beef shanks
cut into 1-inch pcs
Chicken stock
Thick cut bacon
Dried leaf thyme
Bay leaf
Pearl barley
Leek
minced, white only
Salt
to taste
Pepper
to taste
Parsley
minced
In a large, heavy pot, combine the chicken, beef shanks, chicken stock, bacon, thyme, and bay leaf.
Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes.
While the soup simmers, boil pearl barley in 1 1/2 cups of water for 10 minutes in a separate pot.
Drain the barley and set it aside.
Remove the chicken from the soup pot.
Allow the chicken to cool enough to handle, then debone it and set the meat aside.
Add the minced leeks and cooked barley to the soup pot.
Simmer for an additional 15 minutes.
Remove the beef shanks from the pot and debone them.
Chop the beef meat coarsely.
Return the chopped beef and the deboned chicken to the soup pot.
Simmer, covered, for 5 minutes more.
Season the soup with salt and pepper to taste.
Garnish with minced parsley before serving.
Expert advice for the best results
Use homemade chicken stock for the best flavor.
Adjust salt and pepper to your taste preferences.
Add other vegetables, such as carrots and celery, for extra nutrients.
Everything you need to know before you start
15 min
Soup can be made 1-2 days in advance.
Serve hot in bowls. Garnish with fresh parsley.
Serve with crusty bread.
Serve as a starter or main course.
Complements the savory flavors.
Discover the story behind this recipe
Traditional Scottish soup, often served on special occasions.
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