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Easy Chicken Barley Vegetable Soup
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Easy Chicken Barley Vegetable Soup
A simply seasoned and comforting chicken soup with onion, celery, garlic, and pearl barley.
8 people Yepped this recipe
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servings:
6
total time:
1 hour 45 minutes
added on
02/05/2018
recipe by:
Frankie
INGREDIENTS
1 TBSP olive oil
1 large yellow onion, diced
2 ribs of celery, diced
2 medium garlic cloves, minced
2 pounds bone-in skin-on chicken thighs
8 cups water
1/2 tsp dried rosemary
2 dried bay leaves
salt & freshly ground black pepper
1 cup pearl barley
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DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables soften a bit, about 4 minutes.
Add the chicken thighs to the pot along with the water, rosemary, bay leaves, 2 tsp salt, and 1/4 tsp black pepper then bring to a boil.
Reduce the heat to low then cover and cook, stirring occasionally, until chicken is tender, about 30 minutes.
Transfer the chicken to a plate then use two forks to shred the chicken, discarding any skin and bones.
Stir the shredded chicken into the pot along with the barley then increase the heat to medium-high and return to a boil.
Reduce the heat to medium-low then cover and cook for until barley is tender, 30 to 45 minutes.
Season with salt and pepper to taste.
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RECIPE COMMENTS
Frankie
02/05/2018
A good recipe, I think next time I'll add a little less liquid or more chicken and barley.
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8 people Yepped this recipe
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