Special Diets

Chicken Barley Soup

• From: The Daily Soup Cookbook

Ingredients

• 2 Tbs peanut oil

• 2 lbs skinless, boneless chicken (thighs and breasts), cut into 2-inch cubes

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

• 2 tsp dried thyme leaves

• 2 bay leaves

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

• 8 cups chicken broth

• 1 cup uncooked pearl barley

• 1/3 cup dry vermouth

• 1/4 cup chopped fresh Italian parsley

Directions

• Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside.
• Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
• Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
• Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender.
• Stir in the vermouth and simmer for 2 minutes to heat through.
• To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.