Chicken With Barley Soup Recipe

Name: Chicken With Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 pounds chicken thighs, or more to taste; 1 1/2 cups chopped carrots; 1 cup chopped celery (try to include celery leaves); 1 onion, chopped; 3/4 cup pearl barley; 3 bay leaves; 1 cube chicken bouillon, or more to taste; 1 teaspoon poultry seasoning; 1 teaspoon rubbed sage; 1 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper; 2 tablespoons lemon juice

Servings: persons

8 cups water
2 pounds chicken thighs, or more to taste
1 1/2 cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
3/4 cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

1
Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
2
Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
3
Cool broth until the fat congeals on the surface. Skim and discard fat.
4
Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups water, 2 pounds chicken thighs, or more to taste, 1 1/2 cups chopped carrots, 1 cup chopped celery (try to include celery leaves), and more.

Yes, Chicken With Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Barley Soup

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