Chicken and Barley Soup

"Recipe found in the Martha Stewart's Living January/2008 edition."
 
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Ready In:
2hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots and celery to a boil in a pot, skimming foam from surface as necessary.
  • Reduce heat, gently simmer until broth turns deep gold, about 1 1/2 hours.
  • Let cool, then skim fat fom surface.
  • Meanwhile, cook barley according to package instructions.
  • Strain stock, reserving chicken breasts and discarding all other solids.
  • Remove meat from bone, shred into 2 inch pieces.
  • Reheat stock and chicken in a saucepan, stir in salt.
  • Just before serving, finely chop remaining parsley with the lemon zest until combined.
  • Heat oil in a skillet over med high heat.
  • Add sliced garlic, and cook stirrin until fragrant but not browned, about 30 seconds.
  • Divide barley, stock and chicken among 6 bowls.
  • Garnish with sliced garlic and parsley-lemon mixture.

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