grandma's chicken barley soup

Name: Grandma's Chicken Barley Soup
Prep time: 35 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 4 large chicken thighs, bone-in and skin on; 6 cup(s) chicken broth, divided; 2 stalk(s) celery, chopped; 4 medium carrots, peeled and chopped; 1 - yellow onion, peeled and diced; 8 ounce(s) mushrooms, sliced; 2 clove(s) garlic, peeled and minced; 3/4 cup(s) pearl barley, uncooked; 1 can(s) (14.5 oz) diced tomatoes (do not drain); 2 teaspoon(s) worcestershire sauce; 1/2 teaspoon(s) dried basil; 1/2 teaspoon(s) dried thyme; 1/2 teaspoon(s) dried oregano; - salt and pepper, to taste; 2 tablespoon(s) fresh italian parsley, minced

(9 RATINGS)

14 Pinches 7 Photos

Mikekey *

Seattle, WA

Updated on Feb 16, 2016

This is the way my Grandma made barley soup (she also made a version using beef stew meat). Serve with crusty bread. Great comfort food on a cold day.

Rate

prep time 35 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 tablespoon olive oil
4 large chicken thighs, bone-in and skin on
6 cups chicken broth, divided
2 stalks celery, chopped
4 medium carrots, peeled and chopped
1 - yellow onion, peeled and diced
8 ounces mushrooms, sliced
2 cloves garlic, peeled and minced
3/4 cup pearl barley, uncooked
1 can (14.5 oz) diced tomatoes (do not drain)
2 teaspoons worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
- salt and pepper, to taste
2 tablespoons fresh italian parsley, minced

How To Make grandma's chicken barley soup

Step 1

Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.

Step 2

Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover chicken and refrigerate
Step 3

Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
Step 4

Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
Step 5

Stir in parsley and ladle into bowls.
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