Ingredients and Weight:
- Chicken thighs (boneless, skinless): 1.5 pounds
- Barley: 1 cup
- Chicken broth: 8 cups
- Celery (diced): 2 cups
- Carrots (diced): 2 cups
- Onion (diced): 1 cup
- Garlic (minced): 4 cloves
- Salt and pepper to taste
- Fresh parsley (chopped): for garnish
Preparation Time:
20 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Season chicken thighs with salt and pepper. Sear them in a large pot over medium-high heat until golden brown. Remove chicken from pot and set aside.
- Add onion, celery, carrots, and garlic to the pot and sauté until softened, about 5 minutes.
- Stir in barley and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until barley is tender.
- Return chicken to the pot and cook for an additional 15 minutes, or until chicken is cooked through.
- Serve hot, garnished with fresh parsley.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Hearty and flavorful
- Warm and comforting
- Ideal for a cold day
- Suitable for American taste
User Comments:
- "This soup is so delicious and easy to make! I love the rich flavor and the tender chicken." - Sarah
- "The barley gives this soup a wonderful texture. It's a perfect meal for a cold winter night." - John
- "I made this soup with leftover chicken, and it was just as good. It's a great way to use up leftovers!" - Mary
Special Precautions and Tips:
- Be sure to sear the chicken well before adding it to the soup. This will help develop flavor and prevent the chicken from becoming dry.
- If you don't have chicken thighs, you can use chicken breasts, but they may be slightly drier.
- You can adjust the amount of salt and pepper to taste.
- For a creamier soup, you can add 1/2 cup of heavy cream after the soup has finished cooking.
