Friday, January 30, 2015

Chicken and Barley Soup

Would you agree that it is definitely soup season? Brrrrrr-baby it's cold outside; how about some soup? This is super easy and "souper" good.

Olive oil
Pkg of boneless chicken thighs
Salt and pepper
1/2 large fennel bulb, chopped
2 large carrots, peeled and sliced
2 stalks celery, chopped
1 onion, chopped
8 cups low sodium chicken broth
1/2 cup pearl barley
1/2 cup flat leaf parsley, chopped
1 t grated lemon zest and wedges for serving

In a soup pot, season the meat with salt and pepper and then brown the thighs quickly in some olive oil over high heat (7-8 minutes). Chicken will not be cooked through yet. Transfer to plate.
Add the carrots, fennel, onion, celery, some and salt and pepper and cook, stirring 6-8 minutes. Add the broth, barley and chicken and bring to a boil. Cover and simmer 40 minutes.

Meanwhile, combine the parsley, lemon zest, and 1/4 t salt in a small bowl.

After 40 minutes, remove the chicken and shred and return to soup. Serve the soup topped with parsley mixture and with lemon wedges. The lemon in this is really nice-don't skip :-)

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