Chicken and Barley Soup

barley-chicken-soup
Photo by Marcus Nilsson
Chicken and Barley Soup 3.1 33 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 21 g (5 g saturated fat)
    • Cholesterol 95 mg
    • Sodium 620 mg
    • Protein 26 g
    • Carbohydrate 23 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 53 mg

Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.

Add the carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender, 30 to 40 minutes.

Meanwhile, combine the parsley, lemon zest, and ¼ teaspoon each salt and pepper in a small bowl.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 4 bone-in, skin-on chicken thighs
  3. Check Kosher salt and black pepper
  4. Check 2 carrots, sliced
  5. Check 2 celery stalks, sliced
  6. Check 1 onion, chopped
  7. Check 10 cups low-sodium chicken broth
  8. Check ½ cup pearl barley
  9. Check ½ cup fresh flat-leaf parsley, chopped
  10. Check 1 teaspoon finely grated lemon zest, plus lemon wedges for serving

Directions

  1. Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.
  2. Add the carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender, 30 to 40 minutes.
  3. Meanwhile, combine the parsley, lemon zest, and ¼ teaspoon each salt and pepper in a small bowl.
  4. Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.
  5. Serve the soup topped with the parsley mixture with the lemon wedges alongside.