Grandma's Chicken and Barley Soup
The way my Grandma used to make it. Very hearty and comforting.
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.
Nutrition Facts
Serving Size 307g (10.8 oz)
