Grandma's Chicken & Barley Soup
The way my Grandma used to make it. Very hearty and comforting.
Yield
8 servingsPrep
60 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 4 | large |
chicken thighs, boneless, skinless
bone-in and skin on |
*
|
| 6 | cups |
chicken broth
divided |
|
| 2 | stalks |
celery
chopped |
*
|
| 4 | medium |
carrots
peeled and chopped |
|
| 1 | medium |
yellow onion
peeled and diced |
|
| 8 | ounces |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| ¾ | cup |
pearl barley
rinsed |
|
| 14.5 | ounces |
tomatoes, canned with juice
(diced) do not drain |
|
| 2 | teaspoons |
worcestershire sauce
(to taste) |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1/2 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
|
salt and black pepper
(to taste) |
*
|
||
| 2 | tablespoons |
parsley leaves
(fresh) minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 4 | large |
chicken thighs, boneless, skinless
bone-in and skin on |
*
|
| 1.4 | l |
chicken broth
divided |
|
| 2 | stalks |
celery
chopped |
*
|
| 4 | medium |
carrots
peeled and chopped |
|
| 1 | medium |
yellow onion
peeled and diced |
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 177 | ml |
pearl barley
rinsed |
|
| 419.1 | ml/g |
tomatoes, canned with juice
(diced) do not drain |
|
| 1E+1 | ml |
worcestershire sauce
(to taste) |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 0 | x |
salt and black pepper
(to taste) |
*
|
| 3E+1 | ml |
parsley leaves
(fresh) minced |
|
Directions
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.
Remove chicken to a bowl and set aside to cool slightly.
Cover and refrigerate.
Add remaining broth to pan.
Stir in remaining ingredients (except salt, pepper and parsley).
Bring to a boil, reduce heat to low and cover pan.
Simmer about 1½ hours, until barley and vegies are done.
Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat.
Add to pot for last ½ hour and cook until heated through. (If soup is too thick at this point, add some water).
Add salt and pepper to taste.
Add parsley and ladle into bowls.
