Hearty Chicken and Barley Soup Recipe

Ingredients

• 8 cups water
• 2 pounds chicken thighs, or more to taste
• 1.5 cups chopped carrots
• 1 cup chopped celery (try to include celery leaves)
• 1 onion, chopped
• 0.75 cup pearl barley
• 3 bay leaves
• 1 cube chicken bouillon, or more to taste
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1 teaspoon salt, or to taste
• 0.25 teaspoon ground black pepper
• 2 tablespoons lemon juice

Instructions

1. In a large stockpot, combine water, chicken thighs, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 30 minutes, or until the chicken is tender.
2. Transfer the chicken thighs to a cutting board to cool slightly. Remove and discard the bones, skin, and excess fat. Cut the remaining chicken into bite-sized pieces and return them to the broth.
3. Allow the broth to cool until the fat solidifies on the surface. Skim off and discard the solidified fat.
4. Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to the broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 to 90 minutes, or until the barley is cooked and the vegetables are tender. Just before serving, stir in lemon juice.

Nutrition

• Calories: 352 kcal
• Fat Content: 16 g
• Fiber Content: 6 g
• Sugar Content: 4 g
• Sodium Content: 704 mg
• Protein Content: 28 g
• Cholesterol Content: 85 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g