Grandma's Chicken and Barley Soup (#1285)

Serves
Ready
8
3
Hours
Prep
Cook
1
Hours
2
Hours
Categories
Chicken Main
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Ingredients

  • 1 Tbsp 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 oz Mushrooms sliced
  • 2 cloves Garlic minced
  • 3/4 cup Pearl Barley rinsed
  • 14.5 oz Tomatoes, Canned With Juice (diced) do not drain
  • 2 tsp Worcestershire Sauce (to taste)
  • 1/2 tsp Basil dried
  • 1/2 tsp Thyme dried
  • 1/2 tsp Oregano dried
  • 0 Salt And Black Pepper (to taste)
  • 2 tablespoons Parsley Leaves (fresh) minced

Directions

  1. Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
  2. 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.
  3. 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 1 1/2 hours, until barley and vegies are done.
  4. Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat. Add to pot for last 1/2 hour and cook until heated through. (if soup is too thick at this point, add some water) add salt and pepper to taste.
  5. Add parsley and ladle into bowls.
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