Chicken-Barley Soup

Name: Chicken-Barley Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 1 servings
Ingredients: 1 Chicken,, (3 lb.) cut into eights; 2 tbsp Oil; 11 cup Water; 3 mediums Onions, sliced; 3 teaspoon Salt; 1 teaspoon Pepper; 1 cup Medium barley; 2 cup Diced celery; 1 cup Minced parsley; 4 mediums Carrots, sliced; 1 medium Parsnip, diced; 1 cup Sliced fresh mushrooms; 1 pkt (10 oz.) frozen peas

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Pantoh_Together

Prep20 min

Cook2 hrs 30 min

Total2 hrs 50 min

Servings1

Difficultyeasy

Heart HealthySoupsDinner / SupperLunch

Ingredients

1Chicken,, (3 lb.) cut into eights
2 tbspOil
11 cupWater
3mediums Onions, sliced
3 teaspoonSalt
1 teaspoonPepper
1 cupMedium barley
2 cupDiced celery
1 cupMinced parsley
4mediums Carrots, sliced
1 mediumParsnip, diced
1 cupSliced fresh mushrooms
1pkt (10 oz.) frozen peas

Instructions

1
This is one of my very favorite soup recipes. It is as close as I have come to duplicating a soup served at a restaurant called Annie's that was in the Congress Hotel in Chicago about five years ago. The recipe is a bit more work than your typical chicken soup, but it is worth it.
2
Clean chicken and remove excess fat. Pat dry with paper towels. In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot. Return chicken pieces to pot and add water, onions, salt, and pepper.
3
Rinse barley with running cold water. Add to soup. Bring soup to a boil.
4
Lower flame, cover, and simmer for 1 1/2 hours or until chicken is fork-tender, stirring occasionally.
5
Remove chicken to a large bowl and refrigerate 30 minutes or until easy to handle. Remove chicken bones and skin and cut meat into bite-size pieces.
6
Skim fat from broth. Add chicken, celery, parsley, carrots, parsnip, mushrooms, and peas. Bring soup to a boil. Lower flame, cover, and simmer 40 minutes. Serve hot.