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Chicken Barley Soup Recipe: Comforting & Healthy Dinner Idea

Chicken Barley Soup Recipe: Comforting & Healthy Dinner Idea

Description

This recipe for Chicken Barley Soup is a heartwarming dish that combines homemade chicken stock, aromatic vegetables, and tender barley. With its rich flavor and satisfying texture, this soup is perfect for chilly days or when you crave a comforting bowl of goodness. Follow along for a detailed, step-by-step guide to make this classic soup at home.

Ingredients

Scale

For the Chicken Stock:

  • 3-pound whole chicken (giblets removed and discarded)
  • 2 chicken leg quarters (optional, for a richer stock)
  • 5 ribs celery (with leaves, roughly chopped)
  • 3 carrots (scrubbed and cut into thirds)
  • 1 onion (with paper, quartered)
  • 3 fresh bay leaves (or 2 dry bay leaves)
  • 1 bunch parsley (torn or cut in half)
  • Salt and pepper (to taste)
  • Water (enough to cover the ingredients)

For the Chicken Barley Soup:

  • 1 tablespoon oil (for sautéing)
  • 7 ounces mushrooms (e.g., beech, cremini, or shiitake, sliced or torn depending on variety)
  • 1 yellow onion (peeled and diced)
  • 4 ribs celery (with leaves, trimmed and diced)
  • 5 carrots (trimmed, peeled, and diced)
  • 1 teaspoon dry thyme
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 cup pearl barley
  • Salt and pepper (to taste)
  • Fresh minced parsley (optional, for serving)

Instructions

Step 1: Prepare the Chicken Stock

  1. Place the whole chicken in a large stockpot with celery, carrots, onion, bay leaves, and parsley.
  2. Cover the ingredients with water and season generously with salt and pepper.
  3. Bring the pot to a boil, then reduce heat and simmer for 3–4 hours.
  4. Skim off any scum or foam that rises to the top during cooking.
  5. Let the pot cool and transfer to the refrigerator overnight.

Step 2: Finish the Chicken Stock

  1. Remove the chicken from the broth and transfer it to a bowl.
  2. Strain the stock through a fine sieve into a large bowl and discard the solids.
  3. Pick the chicken from the bones, discard the skin and carcass, and set the meat aside.
  4. Wipe out the stockpot and return it to the stovetop.

Step 3: Prepare the Chicken Barley Soup

  1. Heat the oil in the stockpot over medium-high heat.
  2. Add the mushrooms and sauté for 8–10 minutes until they are lightly browned.
  3. Add the onions, carrots, and celery, and cook, stirring often, for another 8–10 minutes until the vegetables are soft.
  4. Stir in the dry thyme, garlic powder, and crushed red pepper; cook for 1 minute to release their flavors.
  5. Pour in the reserved chicken stock and add the shredded chicken meat.
  6. Add the pearl barley, bring to a boil, then reduce heat to medium-low and simmer for 30–45 minutes.
  7. If the soup becomes too thick, add a bit of water or store-bought stock as needed.

Step 4: Finish and Serve

  1. Once the barley is tender, turn off the heat.
  2. Taste the soup and season with salt and pepper as needed.
  3. Serve the soup hot, garnished with fresh minced parsley if desired.

Equipment

Notes

  • Use fresh vegetables for the best flavor.
  • If you’re short on time, you can use store-bought chicken stock.
  • For a gluten-free option, substitute barley with quinoa or rice.

Find it online: https://optimalrecipes.com/chicken-barley-soup-recipe-comforting-healthy-dinner-idea/