Chicken-Barley Soup

Ingredients

1 Chicken,, (3 lb.) cut into eights
2 tablespoons Oil
11 cups Water
3 mediums Onions, sliced
3 teaspoons Salt
teaspoon Pepper
1 cup Medium barley
2 cups Diced celery
cup Minced parsley
4 mediums Carrots, sliced
1 medium Parsnip, diced
1 cup Sliced fresh mushrooms
1 pkt (10 oz.) frozen peas

Preparation

1
This is one of my very favorite soup recipes. It is as close as I have come to duplicating a soup served at a restaurant called Annie's that was in the Congress Hotel in Chicago about five years ago. The recipe is a bit more work than your typical chicken soup, but it is worth it.
2
Clean chicken and remove excess fat. Pat dry with paper towels. In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot. Return chicken pieces to pot and add water, onions, salt, and pepper.
3
Rinse barley with running cold water. Add to soup. Bring soup to a boil.
4
Lower flame, cover, and simmer for 1 1/2 hours or until chicken is fork-tender, stirring occasionally.
5
Remove chicken to a large bowl and refrigerate 30 minutes or until easy to handle. Remove chicken bones and skin and cut meat into bite-size pieces.
6
Skim fat from broth. Add chicken, celery, parsley, carrots, parsnip, mushrooms, and peas. Bring soup to a boil. Lower flame, cover, and simmer 40 minutes. Serve hot.

Tools

 



Tags:

Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 4:37pm

Creator:

Anonymous

Related Cooking Videos