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.
Photography: Richard Pierce
Martha Stewart Living, December 2007
- 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
- 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.
- Meanwhile, cook barley according to
- 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.
- 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.
- Divide barley, stock, and chicken
among 6 bowls. Garnish with sliced garlic
and parsley-lemon mixture.
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