Description
Discover how to make a hearty and nutritious Chicken Barley Soup that is perfect for cozy nights in. This easy recipe is sure to become a family favorite!
Ingredients
- 8 cups (1920 ml) water (1.9 liters)
- 2 pounds chicken thighs, or more to taste (900 g)
- 5 cups chopped carrots (225 g)
- 1 cup chopped celery (try to include celery leaves) (150 g)
- 1 onion, chopped
- 3/4 cup pearl barley (150 g)
- 3 bay leaves
- 1 cube chicken bouillon, or more to taste
- 1 teaspoon (5 ml) poultry seasoning
- 1 teaspoon (5 ml) rubbed sage
- 1 teaspoon (5 ml) salt, or to taste
- 1/4 teaspoon (1 ml) ground black pepper
- 2 tablespoons lemon juice (30 ml)
Instructions
- Place water, chicken thighs, and bay leaves in a large pot. Heat until boiling, then lower the heat, cover, and let it cook gently until the chicken is soft, around half an hour.
- Move the chicken to a cutting surface to cool. Take off and discard the bones, skin, and excess fat. Chop the chicken into smaller pieces and return them to the pot.
- Let the broth cool until the fat solidifies on top, then remove and dispose of the fat.
- Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to the broth. Heat until boiling, then reduce to a gentle simmer, cover, and cook until the barley is tender and the vegetables are soft, which should take between 60 to 90 minutes.
- Just before serving, mix lemon juice into the soup.
Notes
- For a more robust flavor, opt for homemade chicken broth over a chicken bouillon cube.
- Add a touch of heat by including a sprinkle of red pepper flakes or a splash of hot sauce.
- Enhance the soup with extra nutrients and color by incorporating vegetables like peas, corn, or spinach.
