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Grandma's Chicken and Barley Soup

 
Grandma's Chicken and Barley Soup
1.8k

The way my Grandma used to make it. Very hearty and comforting.

Yield

8

servings

Prep

60

min

Cook

2

hrs

Ready

3

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon olive oil
4 large chicken thighs, boneless, skinless
bone-in and skin on
*
6 cups chicken broth
divided
2 stalks celery
chopped
*
4 medium carrots
peeled and chopped
1 medium yellow onion
peeled and diced
8 ounces mushrooms
sliced
2 cloves garlic
minced
¾ cup pearl barley
rinsed
14.5 ounces tomatoes, canned with juice
(diced) do not drain
2 teaspoons worcestershire sauce
(to taste)
½ teaspoon basil
dried
*
1/2 teaspoon thyme
dried
*
½ teaspoon oregano
dried
*
salt and black pepper
(to taste)
*
2 tablespoons parsley leaves
(fresh) minced

Directions

Heat oil over medium-high temperature in a large, heavy stockpot.

Add chicken thighs, skin side down, and brown.

Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid.

Cook about 40 minutes, until chicken is cooked through.

Remove chicken to a bowl and set aside to cool slightly.

Cover and refrigerate.

Add remaining broth to pan.

Stir in remaining ingredients (except salt, pepper and parsley).

Bring to a boil, reduce heat to low and cover pan.

Simmer about 1½ hours, until barley and vegies are done.

Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat.

Add to pot for last ½ hour and cook until heated through. (If soup is too thick at this point, add some water).

Add salt and pepper to taste.

Add parsley and ladle into bowls.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 17621% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 374mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 15g
Vitamin A 105% Vitamin C 17%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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