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Chicken Barley Soup
Chicken Barley Soup

Chicken Barley Soup
Chicken Barley Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     (450g) chicken thighs, bone-in and skinless
  • 240
    ml
     (180g) pearl barley, rinsed
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 3
    item
     carrots, diced
  • 3
    item
     celery stalks, diced
  • 1920
    ml
     (1.9 liters) low-sodium chicken broth
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 2
    item
     bay leaves
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped, for garnish
Chicken Barley Soup
Instructions:
  1. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until browned. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.
  3. Add Broth and Herbs: Pour in the chicken broth, and add the thyme, rosemary, and bay leaves. Bring to a boil.
  4. Combine Ingredients: Return the chicken to the pot, add the barley, and reduce the heat to a simmer. Cover and cook for 45-60 minutes, until the barley is tender and the chicken is cooked through.
  5. Shred the Chicken: Remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the soup.
  6. Season and Serve: Season with salt and pepper to taste. Remove the bay leaves and herb bundle if used. Garnish with fresh parsley before serving.
  • 1
    lb
     (450g) chicken thighs, bone-in and skinless
  • 240
    ml
     (180g) pearl barley, rinsed
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 3
    item
     carrots, diced
  • 3
    item
     celery stalks, diced
  • 1920
    ml
     (1.9 liters) low-sodium chicken broth
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 2
    item
     bay leaves
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped, for garnish
1
Servings
0

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until browned. Remove and set aside.

Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.

Add Broth and Herbs: Pour in the chicken broth, and add the thyme, rosemary, and bay leaves. Bring to a boil.

Combine Ingredients: Return the chicken to the pot, add the barley, and reduce the heat to a simmer. Cover and cook for 45-60 minutes, until the barley is tender and the chicken is cooked through.

Shred the Chicken: Remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the soup.

Season and Serve: Season with salt and pepper to taste. Remove the bay leaves and herb bundle if used. Garnish with fresh parsley before serving.

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