Chicken and Barley SoupWelcome to chicken and barley soup. A unique country flavor that is a meal by itself. The barley soaks up the flavor of the soup and adds a wholesome goodness of its own. I am typing this page in a temperature of 105 Fahrenheit (around 42 Celsius) and I can still rave over this winter dish and dream of making it. - The sign of a true food maniac or maybe an outstanding recipe - you be the judge. I can't think of a dish I'd rather come home to on a cold winter night than this one. - I suggest you don't tell the family that its healthy because you know how they behave with anything healthy. Just put the dish in front of them and let the taste do the talking, because they certainly won't. I serve it with a chunk of crusty bread and butter and never need more to eat after it.
4 to 4 1/2 lb. chicken, roasted and meat removed from the bones 2 T. olive oil 1 C. chopped red onion 3 carrots, cut in half lengthwise and sliced 1 C. sliced celery 6 C. chicken broth 1 bay leaf 2 t. chopped dried basil 2 T. chopped fresh parsley 1/2 C. barley salt and pepper to taste
Method:
Cut the chicken into bite-size pieces, and set aside. In a large soup pot, heat the olive oil. Add the onion, celery and carrots, stir to coat with oil, and sauté just until they begin to lose their crispness. Add chicken broth, bay leaf, basil and parsley, and heat just to boiling. Reduce heat to simmer, and add chicken. Meanwhile, bring barley and 2 cups of water to a boil in a saucepan. Reduce heat, cover and simmer until water is absorbed, about 30 to 40 minutes. Stir barley into soup, taste for seasonings and serve.
This chicken and barley soup recipe serves 8.
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