Chicken and Barley Soup

Name: Chicken and Barley Soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Highland Ward

"Freezes well and great for those cold inversion days."

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Ready In:: 1hr 55mins
Ingredients:: 13
Serves:: 6

ingredients

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

directions

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