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
Directions
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.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
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 June 2009.
