Chicken And Barley Soup

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons peanut oil
• 2 lbs chicken, cut into 2-inch cubes (thighs and breasts)
• 1 large spanish onion, chopped
• 2 celery ribs, chopped
• 2 carrots, peeled and chopped
• 2 teaspoons dried thyme leaves
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 8 cups chicken stock
• 1 cup uncooked pearl barley
• 1/3 cup dry vermouth
• 1/4 cup chopped fresh italian parsley

Recipe

• 1 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.
• 2 add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
• 3 add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
• 4 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.
• 5 stir in the vermouth and simmer for 2 minutes to heat through.
• 6 to serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.