CHICKEN AND BARLEY SOUP

CHICKEN AND BARLEY SOUP image

Yield 12 people

Number Of Ingredients 14

Previous Next

Ingredients
◦2 Tbs peanut oil
◦2 lbs skinless, boneless chicken (thighs and breasts), cut into 2-inch cubes
◦1 large Spanish onion, chopped
◦2 celery stalks, chopped
◦2 carrots, peeled and chopped
◦2 tsp dried thyme leaves
◦2 bay leaves
◦1 tsp kosher salt
◦1/2 tsp ground black pepper
◦8 cups chicken broth
◦1 cup uncooked pearl barley
◦1/3 cup dry vermouth
◦1/4 cup chopped fresh Italian parsley

Steps:

Directions ◦Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside. ◦Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender. ◦Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables. ◦Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender. ◦Stir in the vermouth and simmer for 2 minutes to heat through. ◦To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.