Description
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family’s taste.
Ingredients
- 8 cups water
- 2 pounds chicken thighs, or more to taste
- 1 ½ cups chopped carrots
- 1 cup chopped celery (try to include celery leaves)
- 1 onion, chopped
- ¾ cup pearl barley
- 3 bay leaves
- 1 cube chicken bouillon, or more to taste
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
Instructions
- Combine water
- chicken thighs
- and bay leaves in a large stock pot; bring to a boil
- reduce heat to low
- place a cover on the pot
- and cook at a simmer until the chicken is tender
- about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones
- skin
- and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots
- celery
- onion
- pearl barley
- bay leaves
- chicken bouillon
- poultry seasoning
- sage
- salt
- and black pepper. Bring the soup to a boil
- reduce heat to low
- place cover on the pot
- and simmer until the barley is cooked and the vegetables are tender
- 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 6