Grandma'S Chicken-Barley Soup Recipe

Name: Grandma'S Chicken-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 large chicken thighs, bone-in and skin on; 6 cups chicken broth, divided; 2 stalks celery, chopped; 4 medium carrots, peeled and chopped; 1 medium yellow onion, peeled and diced; 8 ounces mushrooms, sliced; 2 garlic cloves, peeled and minced; 3/4 cup pearl barley, rinsed; 1 (14 1/2 ounce) can tomatoes, diced (do not drain); 2 teaspoons Worcestershire sauce (to taste); 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; salt and black pepper (to taste); 2 tablespoons fresh Italian parsley, minced

Servings: persons

1 tablespoon olive oil
4 large chicken thighs, bone-in and skin on
6 cups chicken broth, divided
2 stalks celery, chopped
4 medium carrots, peeled and chopped
1 medium yellow onion, peeled and diced
8 ounces mushrooms, sliced
2 garlic cloves, peeled and minced
3/4 cup pearl barley, rinsed
1 (14 1/2 ounce) can tomatoes, diced (do not drain)
2 teaspoons Worcestershire sauce (to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and black pepper (to taste)
2 tablespoons fresh Italian parsley, minced

1
Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
2
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. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
3
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 1 1/2 hours, until barley and vegetables are done.
4
Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
5
Add parsley and ladle into bowls.

951

kcal

Calories

Fat

Carbs

142

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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 large chicken thighs, bone-in and skin on, 6 cups chicken broth, divided, 2 stalks celery, chopped, and more.

Yes, Grandma'S Chicken-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.

Grandma'S Chicken-Barley Soup

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