Chicken-Barley Soup
2 Skinless Boneless Chicken Thighs.
8 cups chicken stock (get the low/reduce sodium)
4 cups of water
2 fresh sprig of thyme
8 cups chicken stock (get the low/reduce sodium)
4 cups of water
2 fresh sprig of thyme
1 bay leaf
2 tablespoon of light cooking oil
poultry seasoning (1 tsp.)
1 tbsp parsley (dried)
1 onion (diced finely)
1 cup chopped celery
1 cup carrots (diced)
salt
black pepper
1 tbsp parsley (dried)
1 onion (diced finely)
1 cup chopped celery
1 cup carrots (diced)
salt
black pepper
4 tbsp AP Flour
1/2 cup of pearl barley.
1 cup of veggie stock
Method
1. Rub the half of the Flour on the Chicken Thighs. Put the chicken in a preheated pan on high heat with only half of the light cooking oil.
2. Sear the chicken, but you do not have to cook it all the way through.
3. Reserve chicken and all juices onto a plate.
4. Add the veggies with the oil that you have left over with 2 tablespoons of flour in order to make a thickener for the soup.
5. Sauté veggies for about 3 minutes. Don't be scared about the fond that develops on the bottom of the pan.
6. Deglaze with all the chicken stock and water.
7. Add the poultry seasoning and dried parsley, and the leaves from two sprigs of thyme.
8. Season with salt and pepper to taste, and add a bay leaf.
9. Add the chicken pieces and all of the juices collected on the plate.
10. Simmer for 1 hour minimum.
11. Add the Pearl Barley to the veggie stock and bring it to a boil.
12. Boil for 30 minutes.
13. When you are ready to serve, combine the Barley with the chicken soup and serve.
This recipe is delicious, and everybody will enjoy it without worrying about their waistline.
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