Grandma's Chicken & Barley Soup

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.