1 teaspoon finely grated lemon zest, plus lemon wedges for serving
Fat 21g (5 g saturated fat)
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.