As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley. Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil.
Directions. Skim and discard fat. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes.
Directions. Cut remaining meat into bite-sized pieces. Cool broth until the fat congeals on the surface. Skim and discard fat. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot,...
To thicken barley soup that is too thin, you can make a beurre manie, which is softened butter mixed with an equal number of tablespoons flour. Mix it in a small bowl with a fork, then stir gently into your soup as it heats. You can also make a slurry with equal parts cornstarch and water.