Chicken Barley Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 1+ hr |
| Source | The Daily Soup Cookbook (pg 63) |
| Yield / serves | 12 cups |
| Rating | Delicious |
Ingredients
- 2 T peanut oil
- 2 lbs skinless, boneless chicken (thighs and breasts), cut into 2-inch cubes
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 t dried thyme leaves
- 2 bay leaves
- 1 t kosher salt
- 1/2 t ground black pepper
- 8 c Blonde Chicken Stock
- 1 c uncooked pearl barley
- 1/3 c dry vermouth
- 1/4 c chopped fresh Italian parlsey
Preparation
Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside.
Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender.
Stir in the vermouth and simmer for 2 minutes to heat through.
To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.
