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Related recipes: Carrots, Celery, Grains, Herbs, Kid-Friendly, Low-Carb, Low-Sugar, Onions, Poultry, Soups, Soups/Salads, The Daily Soup Cookbook
Yield: 12 servings
2 Tbs peanut oil
2 lbs skinless, boneless chicken (thighs and breasts), cut into 2-inch cubes
1 large Spanish onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 tsp dried thyme leaves
2 bay leaves
1 tsp kosher salt
1/2 tsp ground black pepper
8 cups chicken broth
1 cup uncooked pearl barley
1/3 cup dry vermouth
1/4 cup chopped fresh Italian parsley
Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside.
Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender.
Stir in the vermouth and simmer for 2 minutes to heat through.
To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
