Grandma's Chicken and Barley Soup
The way my Grandma used to make it. Very hearty and comforting.
chicken thighs, boneless, skinless
bone-in and skin on
peeled and chopped
peeled and diced
tomatoes, canned with juice
(diced) do not drain
salt and black pepper
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.