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Copy LinkEasy Chicken and Barley Soup
Servings: 6
Total Time: 2 hours
Ingredients
1 TBSP olive oil
1 large onion, diced
2 ribs of celery, diced
2 medium cloves of garlic, minced
2 lbs bone-in chicken thighs
4 cups chicken broth
4 cups water
1/2 tsp dried rosemary
3 bay leaves
3/4 cup pearl barley (uncooked)
salt & pepper
Directions
1. Heat the oil in a large dutch oven or pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring occasionally, about 1 minute or until garlic becomes fragrant.
2. Add the chicken breasts to the pot along with the broth, water, rosemary and bay leaves. Bring to a boil then reduce heat to low, cover and cook for about 30 minutes.
3. Remove the chicken to a cutting board, discard the skin and bones and cut the chicken into bite size pieces. Return the chicken to the pot along with the barley.
4. Turn the heat back up to medium-high and bring to a boil then reduce heat to low, cover and cook for about 60 to 75 minutes or until barley is cooked.
5. Add salt and pepper to taste.
2. Add the chicken breasts to the pot along with the broth, water, rosemary and bay leaves. Bring to a boil then reduce heat to low, cover and cook for about 30 minutes.
3. Remove the chicken to a cutting board, discard the skin and bones and cut the chicken into bite size pieces. Return the chicken to the pot along with the barley.
4. Turn the heat back up to medium-high and bring to a boil then reduce heat to low, cover and cook for about 60 to 75 minutes or until barley is cooked.
5. Add salt and pepper to taste.
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