Chicken and Barley Soup
Chicken and Barley Soup
Rating: (1 rated)
  • ¾ lb (340 g) boneless, skinless chicken, cut into cubes (thighs or breasts)
  • 2 tbsp butter
  • 3 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 cups (1 litre) chicken broth
  • 3 cups (750 ml) water
  • 3/4 cup (155 g) pearl barley, rinsed and drained
  • Flat-leaf parsley, chopped (optional)
  • Preparation
  • In a pot, brown the chicken in the butter. Add the vegetables and cook for 2 to 3 minutes, stirring constantly. Season with salt and pepper. Add the broth, water and barley. Bring to a boil.
  • Cover and simmer for 45 minutes or until the barley is tender. Adjust the seasoning. Sprinkle with parsley, if desired.
  • Description
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