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Chicken with Barley Soup
Chicken with Barley Soup
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Create a robust chicken barley soup by infusing chicken thighs in flavorful broth with vegetables and herbs.
Ingredients:
  • 8 cups water
  • 2 pounds chicken thighs, or more to taste
  • 1.5 cups chopped carrots
  • 1 cup chopped celery (try to include celery leaves)
  • 0.75 cup pearl barley
  • 3 bay leaves
  • 1 cube chicken bouillon, or more to taste
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt, or to taste
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons lemon juice
Instructions:
  • In a large stock pot, gently simmer chicken thighs with water and bay leaves until tender, approximately 30 minutes.
  • Place the chicken thighs on a cutting board to cool. Remove the bones, skin, and fat, then cut the chicken into bite-sized pieces to add to the broth.
  • Chill broth until the fat solidifies on top, then skim off and discard.
  • Enhance your broth with carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Simmer covered on low heat for 60 to 90 minutes until barley is cooked and vegetables are tender. Finish by stirring in lemon juice before serving.

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