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Chicken and Barley Soup

Fun fact . . . did you know that over 21 million tons of barley are grown in Britain every year?!? Not solely for the production of gin (though necessary it is for that), it also adds to a very fine soup! Warming and wonderful, this soup is a tribute to the classic combination of chicken and barley, but it’s so much better than anything you can find in a red can (sorry Campbell’s). We added peas to up the veg quotient and to add a pop of color.

Chicken and Barley Soup

1 tbs. vegetable oil
1 onion, peeled and finely chopped
3 carrots, peeled and diced
1 garlic clove, minced or crushed
3 cups chicken stock
4 boneless, skinless chicken thighs
1 sprig rosemary
1 bay leaf
¼ cup pearl barley
½ cup peas, optional

Heat the oil in a medium pot and add the onion and carrot. Cover and sweat for 10 minutes on low heat. Add the garlic and cook for 1 minute. Stir in the stock, then add the chicken, rosemary, bay leaf, and barley. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the chicken is done and the barley is tender. The last 5 minutes, add the peas, if using. Remove the chicken from the pot and shred the meat. Return to the pot, check seasoning and serve.

One Comment Post a comment
  1. Jinny #

    Love this soup! I hadn’t eaten barley in ages. It’s a nice addition.

    April 3, 2016

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