Prep 25 mins
Cook 1 hr 30 mins
Freezes well and great for those cold inversion days.
- 2 tablespoons peanut oil
- 2 lbs chicken, cut into 2-inch cubes (thighs and breasts)
- 1 large Spanish onion, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 2 teaspoons dried thyme leaves
- 2 bay leaves
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 8 cups chicken stock
- 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.