Simmering chicken thighs in water provides the stock for this chicken soup with barley, vegetables, and plenty of seasoning.
Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
352 Calories
Recipe Instructions
Step 1
Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
Step 2
Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
Step 3
Cool broth until the fat congeals on the surface; skim and discard fat.
Step 4
Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.
Ingredients
2 tablespoons lemon juice
1 onion, chopped
1 teaspoon salt, or to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
8 cups water
3 bay leaves
1 cube chicken bouillon, or more to taste
2 pounds chicken thighs, or more to taste
1 cup chopped celery (try to include celery leaves)
