1 (3 1/2 lb.) chicken, cut up
2 lbs. beef shin bones
8 c. chicken stock or base
1 tbsp. thyme
1 bay leaf
1 1/2 c. chopped leeks (white part only)
1 c. barley
1 sprig parsley
Salt and pepper to taste

In a stockpot, simmer chicken, beef bones, thyme, and bay leaf until chicken is tender. Cook barley in 2 cups of water for 10 minutes. Drain and set aside. Remove chicken from the pot, cool, and debone. Add leeks to the pot and drain the barley; simmer 15 minutes. Remove shin bones and debone. Chop up the meat and chicken; return to the pot and simmer, covered, for 5 minutes. Add salt and pepper.

This is a Scottish recipe that gets it's name from the chicken and the leeks that is used to make the soup.