Chicken with Barley Soup
Description
Simmering chicken thighs in water provides the stock for this chicken soup with barley, vegetables, and plenty of seasoning.
Ingredients
•
8 cups water
•
2 pounds chicken thighs, or more to taste
•
1 1/2 cups chopped carrots
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1 cup chopped celery (try to include celery leaves)
•
1 onion, chopped
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3/4 cup pearl barley
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3 bay leaves
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1 cube chicken bouillon, or more to taste
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1 teaspoon salt, or to taste
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1/4 teaspoon ground black pepper
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2 tablespoons lemon juice
Directions
1
Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2
Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3
Cool broth until the fat congeals on the surface; skim and discard fat.
4
Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.