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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, cook barley according topackage instructions.

  • Strain stock, reserving chicken breastsand discarding all other solids. Removemeat from bone, and shred into 2-inchpieces. Reheat stock and chicken in asaucepan, and stir in salt.

  • Just before serving, finely chop remainingparsley with the lemon zest untilcombined. Heat oil in a skillet overmedium-high heat. Add sliced garlic,and cook, stirring, until fragrant but notbrowned, about 30 seconds.

  • Divide barley, stock, and chickenamong 6 bowls. Garnish with sliced garlicand parsley-lemon mixture.

Reviews (1)

10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/09/2008
THIS BROTH SOUNDS DELICIOUS AND IS!