Description
A thick and filling soup featuring pearl barley and tender chicken thighs. This one-pot meal provides a satisfying balance of textures and earthy flavors.
Ingredients
Scale
- 1.5 lbs chicken thighs, cubed
- 3/4 cup pearl barley, rinsed
- 8 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the cubed chicken thighs for 5-7 minutes until golden, then remove and set aside.
- In the same pot, sauté diced carrots, celery, and onion for 6 minutes.
- Stir in the pearl barley and minced garlic, cooking for 2 minutes.
- Add chicken broth, browned chicken, thyme, and the bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until barley is tender.
- Remove the bay leaf and stir in fresh parsley and lemon juice.
- Season with salt and black pepper before serving.