Grandma's Chicken-Barley Soup
Recipe: #2773
November 19, 2011
Categories: Chicken, Barley, Passover, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"This is the way my Grandma made barley soup (she also made a version using beef stew meat). Serve with crusty bread."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (404.6 g)
- Calories 255.1
- Total Fat - 11.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 55.6 mg
- Sodium - 1097.2 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 6.3 g
- Sugars - 6 g
- Protein - 13.2 g
- Calcium - 72 mg
- Iron - 1.7 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
Step 2
Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
Step 3
Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
Step 4
Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
Step 5
Stir in parsley and ladle into bowls.
Tips
No special items needed.
3 Reviews
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