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Chicken and Barley Soup

In this contemporary take on a classic, barley replaces noodles and a sprinkle of lemon zest and parsley brightens the broth.

  • servings: 6
Photography: Richard Pierce

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Ingredients

  • 10 cups water
  • 3 chicken drumsticks and 1 whole bone-in chicken breast, split, skin removed
  • 1 medium onion, quartered
  • 8 garlic cloves, peeled (4 left whole and 4 very thinly sliced)
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 12 sprigs fresh flat-leaf parsley, plus 2 teaspoons coarsely chopped
  • 1/2 teaspoon whole black peppercorns
  • 2 medium carrots, cut into 4-inch pieces
  • 2 celery stalks, cut into 4-inch pieces
  • 1 cup pearl barley
  • 1 1/2 teaspoon coarse salt
  • 2 teaspoon grated lemon zest
  • 2 teaspoon olive oil

Directions

  1. Step 1

    Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.

  2. Step 2

    Meanwhile, cook barley according to package instructions.

  3. Step 3

    Strain stock, reserving chicken breasts and discarding all other solids. Remove meat from bone, and shred into 2-inch pieces. Reheat stock and chicken in a saucepan, and stir in salt.

  4. Step 4

    Just before serving, finely chop remaining parsley with the lemon zest until combined. Heat oil in a skillet over medium-high heat. Add sliced garlic, and cook, stirring, until fragrant but not browned, about 30 seconds.

  5. Step 5

    Divide barley, stock, and chicken among 6 bowls. Garnish with sliced garlic and parsley-lemon mixture.

Source
Martha Stewart Living, December 2007

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Reviews (1)

  • mmsrjs 9 Jan, 2008

    THIS BROTH SOUNDS DELICIOUS AND IS!