Rating: 3 stars
97 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 25
  • 2 star values: 18
  • 1 star values: 11


Credit: Marcus Nilsson

Recipe Summary

20 mins
1 hr
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.

  • Serve the soup topped with the parsley mixture with the lemon wedges alongside.

Nutrition Facts

370 calories; fat 21g; cholesterol 95mg; sodium 620mg; protein 26g; carbohydrates 23g; sugars 3g; fiber 4g; iron 2mg; calcium 53mg.