Name: Chicken with Barley Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Water - 8 cups; Chicken thighs, or more to taste - 2 pounds; Chopped carrots - 1 ½ cups; Chopped celery (try to include celery leaves) - 1 cup; Onion, chopped - 1; Pearl barley - ¾ cup; Bay leaves - 3; Chicken bouillon, or more to taste - 1 cube; Poultry seasoning - 1 teaspoon; Rubbed sage - 1 teaspoon; Salt, or to taste - 1 teaspoon; Ground black pepper - ¼ teaspoon; Lemon juice - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken with Barley Soup

1. Water - 8 cups

2. Chicken thighs, or more to taste - 2 pounds

3. Chopped carrots - 1 ½ cups

4. Chopped celery (try to include celery leaves) - 1 cup

5. Onion, chopped - 1

6. Pearl barley - ¾ cup

7. Bay leaves - 3

8. Chicken bouillon, or more to taste - 1 cube

9. Poultry seasoning - 1 teaspoon

10. Rubbed sage - 1 teaspoon

11. Salt, or to taste - 1 teaspoon

12. Ground black pepper - ¼ teaspoon

13. Lemon juice - 2 tablespoons

How to cook deliciously - Chicken with Barley Soup

1. Stage

Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

2. Stage

Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.

3. Stage

Cool broth until the fat congeals on the surface; skim and discard fat.

4. Stage

Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.