Chicken Soup with Barley and Leeks
Soups • European
Description
You can substitute the wine with regular water.
Ingredients
- Chicken Thighs 4 pieces
- Skin-On Chicken Breasts 3 pieces
- Chicken Broth 0 qt
- Dry White Wine 2 cups
- Celery stalk 2 pieces
- Garlic 2 cloves
- Carrot 1 piece
- Leek 6 pieces
- Pitted Wild Apricots 12 pieces
- Pearl barley ½ cup
- Chopped Sage Leaves ½ cup
- Coarse Salt to taste
Step-by-Step Guide
Step 1
Heat a deep skillet over medium heat. Add the chicken thighs and brown for 8 minutes. Transfer to a bowl. Sauté the chicken breasts in the same way.
Step 2
In the same skillet, pour in the broth and add the wine, cut celery in half crosswise, peeled carrot, and peeled garlic cloves. Bring to a boil, return the chicken, reduce the heat, and simmer for 1 hour.
Step 3
Transfer the chicken to a plate and let it cool. Also transfer the vegetables to another plate.
Step 4
Trim the dark green part and roots from the leeks. Cut the remaining part in half lengthwise, then thinly slice and add to the broth. Add the quartered prunes and barley. Bring to a boil, reduce the heat, and cook for about 40 minutes until ready.
Step 5
Remove the meat from the bones and tear it into small pieces. Finely chop the carrot and celery.
Step 6
Add the meat and vegetables to the soup, sprinkle with parsley, and season with salt.
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