Chicken and Barley Soup
Stacy Bodnar
ingredients
- 10 cups water
- 3 chicken drumsticks and 1 whole bone in chicken breast, skin removed
- 1 medium onion, quartered
- 8 cloves garlic, peeled...4 left whole and 4 very thinly sliced
- 2 bay leaves
- 6 sprigs fresh thyme
- 12 sprigs fresh flat leaf parsley, plus 2 teaspoons coarsely chopped
- 1/2 tsp whole black peppercorns
- 2 medium carrots, cut into 4" pieces
- 1 cup pearl barley
- 1 1/2 tsp coarse salt
- 2 tsp grated lemon zest
- 2 tsp olive oil
directions
- 1
Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
- 2
Meanwhile cook barley according to package directions.
- 3
Strain stock, reserving chicken breasts and discarding all other solids. Remove meat from bone, and shred into 2" pieces. Reheat stock and chicken in a saucepan and stir in salt.
- 4
Just before serving, finely chop remaining parsley with the lemon zest until combined. Heat oil in a skillet over medium high heat. Add sliced garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
- 5
Divide barley, stock, and chicken among 6 bowls. Garnish with sliced garlic and parsley-lemon mixture.
Source: Nana
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