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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Poultry Fall Winter Grains Chicken Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Chicken Thighs Legs Pasta Rice And Grains 4 Hours Or Less

Grandma's Chicken Barley Soup

This is the way my grandma made barley soup (she also made a version using beef stew meat). great on a cold day served with a crusty french bread.

Steps

Heat oil over medium-high temperature in a large , heavy stockpot.
Add chicken thighs , skin side down , and brown.
Add 2 cups of the broth to pan and turn heat down to medium-low.
Cover pot with lid.
Cook about 40 minutes , until chicken is cooked through.
Leaving broth in pan , remove chicken to a bowl and set aside to cool slightly.
Cover and refrigerate.
Add remaining broth to pan.
Stir in remaining ingredients.
Bring to a boil , reduce heat to low and cover pan.
Simmer about 1 1 / 2 hours , until barley and vegetables are done.
Meanwhile , remove chicken meat and skin from bones.
Discard bones and coarsely chop meat and skin.
Add to pot for last 1 / 2 hour and cook until heated through.
Add salt and pepper to taste.
Add parsley and ladle into bowls.

Ingredients

olive oil, chicken thighs, chicken broth, celery, carrots, yellow onion, mushrooms, garlic cloves, pearl barley, tomatoes, worcestershire sauce, dried basil, dried thyme, dried oregano, salt and black pepper, fresh italian parsley