Chicken and Barley Soup Recipe

I hope everyone’s having a fantastic Saturday. This chicken soup is for everyone in the East and North East who is tired of all this snow and cold weather. This is a easy chicken soup to prepare. This soup will warm you up, cold winter day.

This chicken Barley soup, has a fantastic taste. It only takes 20 minutes to get ready to cook. You can prepare this ahead of time and just warm up, from being in the cold. You could prepare some bread to go along with your chicken soup. This meal will stand alone by its self.

So let me know what you think of this chicken soup. I personally think you’ll fall in love with it. If you have any comments, I would like to know how to prepare a certain meal. Just drop me a line and I’ll be more than glad to help you.

Ingredients:

1 tablespoon olive oil
4 bone – in, skin – on chicken thighs
kosher salt and black pepper
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
10 cups low-sodium chicken broth
1/2 cup pearl barley
1/2 cup fresh flat leaf parsley, chopped
1 teaspoon finely grated lemon zest, plus lemon wedges for serving

Directions:

1. Heat the oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, skin side down, until the chicken is Golden Brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.

2. Add the carrots, celery, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes. Add the broth, parsley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and that parsley is tender, about 30 to 40 minutes.Servings: 6

3. Meanwhile, combine the parsley, lemon zest, and 1/4 teaspoon each salt and pepper in a small bowl.

4. Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.

5. Serve the soup topped with the parsley mixture with a lemon wedges alongside.

Servings: 6

Prep. Time: 20 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour and 20 minutes

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