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Chicken Soup

Chicken Soup recipe image
This hearty chicken soup is the ultimate comfort food, perfect for chilly evenings or when you need a warm hug in a bowl. It features tender, slow-simmered chicken pieces that fall off the bone, paired with chewy pearl barley and a medley of fresh vegetables like carrots, celery, and green beans. The broth is rich and aromatic, infused with the subtle brightness of lemon juice and the earthy depth of onion and pepper. It&# 226;ÂÂs a versatile dish that tastes even better the next day as the flavors meld together. Ideal for meal prep, this soup is easy to make in large batches and freezes beautifully, making it a staple for busy weeknights or family gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 858.6
Dietary: Diabetic, Gluten-free
Description
This hearty chicken soup is the ultimate comfort food, perfect for chilly evenings or when you need a warm hug in a bowl. It features tender, slow-simmered chicken pieces that fall off the bone, paired with chewy pearl barley and a medley of fresh vegetables like carrots, celery, and green beans. The broth is rich and aromatic, infused with the subtle brightness of lemon juice and the earthy depth of onion and pepper. It&# 226;€™s a versatile dish that tastes even better the next day as the flavors meld together. Ideal for meal prep, this soup is easy to make in large batches and freezes beautifully, making it a staple for busy weeknights or family gatherings.
Ingredients
  • 3 lbs Chicken, cut in pieces
  • 1/2 cups Uncooked barley
  • 9 cups Water
  • 2 tablespoons Lemon juice
  • 3 Celery Stalks with leaves
  • 1 tablespoons Salt
  • 1 small Onion
  • 1/2 teaspoons Pepper, freshly ground
  • 1/2 cups Finely chopped carrot
  • 1 1/2 cups Green beans cut, fresh
Directions
  1. 1
    Place chicken pieces, water, celery leaves, and the small onion in a large stockpot or Dutch oven.
  2. 2
    Cover the pot and bring the water to a boil over medium-high heat.
  3. 3
    Reduce heat to low, maintain a gentle simmer, and cook for 1 1/2 hours until the chicken is very tender.
  4. 4
    Remove the chicken from the broth and set aside to cool slightly.
  5. 5
    Strain the broth through a fine-mesh sieve into a large bowl to remove solids.
  6. 6
    Chill the broth briefly until the fat solidifies on top, then skim and discard the fat for a clearer soup.
  7. 7
    Remove skin and bones from the chicken, discard them, and cut the meat into bite-sized pieces.
  8. 8
    Return the defatted broth to the pot and bring to a simmer.
  9. 9
    Add chopped celery stalks, chopped onion, carrot, parsley, barley, lemon juice, salt, pepper, and celery seed to the broth.
  10. 10
    Cover and simmer for 20 minutes, or until the barley is tender.
  11. 11
    Add the fresh green beans and the reserved chicken pieces to the pot.
  12. 12
    Continue cooking for another 15 minutes, or until the green beans are tender-crisp and the chicken is heated through.
  13. 13
    Ladle the hot soup into bowls, serving approximately 1 1/2 cups per person.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 858.6kcal
% Daily Value *
Total Fat 41.1g64%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 329.1mg14%
Total Carbohydrate 10.4g4%
Dietary Fiber 3.0g12%
Sugars 4.7g
Protein 93.3g187%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, homemade, barley, comfort food, healthy, vegetables, carrot, celery, green beans, lemon, simmered, broth, meal prep, easy, family dinner, classic, hearty, protein
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-2/