Chicken And Barley Soup

Name: Chicken And Barley Soup
Ingredients: 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

14 ingredients

7 steps

Ingredients

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

Directions

1

Directions
2

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.
3

Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
4

Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
5

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.
6

Stir in the vermouth and simmer for 2 minutes to heat through.
7

To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.