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Chicken & Vegetable Barley Soup Recipe

Ingredients

How to make it

  • Heat olive oil in a dutch oven on medium high, brown chicken on both sides. Season with salt & pepper. Deglaze with a splash of the chicken broth. Cook for about 15 minutes total, then remove chicken to a cutting board (chicken will probably be underdone).
  • Add the onion and leek, cook until the onion is translucent. Add the carrots, celery & garlic, and season with a bit of salt & pepper. Stir in the barley and add the rest of the chicken broth and water. Add the rosemary, thyme, bay leaf, and about half of the parsley; bring back up to a simmer.
  • Tear chicken into strips with your hands, add back into the dutch oven. Cover and cook on low for 45 minutes, stirring occasionally. Add more salt & pepper, to taste (if necessary). Garnish with the rest of the parsley, serve hot.

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The Cook

icecreamuffin Abilene, TX

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