- 2 tablespoons extra-virgin olive oil
- 3 pounds skin-on, bone-in chicken legs
- Kosher salt
- 2 leeks, white and light green parts only, thinly sliced
- 2 celery ribs, thinly sliced, plus chopped light green leaves for garnish
- 8 ounces mixed mushrooms, such as small white button and oyster, halved
- 3 garlic cloves, finely chopped
- 3 thyme sprigs
- 4 quarts chicken stock or low-sodium broth
- 1 1/4 cups pearled barley
- 8 ounces egg noodles
- 1 tablespoon fresh lemon juice
- Chopped parsley and tarragon, for garnish
How to make this recipe
In a large enameled cast-iron casserole, heat the olive oil. Season the chicken with salt and pepper and cook over moderate heat, turning, until golden, about 8 minutes. Transfer to a large plate. Add the leeks and sliced celery to the casserole and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the garlic is fragrant, 2 minutes. Add the thyme sprigs, stock, chicken and 2 quarts of water and bring to a simmer. Partially cover and simmer for 30 minutes; stir in the barley and cook until tender and the chicken is cooked through, about 1 hour longer. Transfer the chicken to a baking sheet; when cool enough to handle, discard the skin and shred the meat.
Discard the thyme sprigs. Add the egg noodles to the casserole and cook until al dente, then stir in the shredded chicken and the lemon juice and season with salt and pepper. Serve the soup garnished with chopped parsley, tarragon and celery leaves.
The soup can be refrigerated for 2 days and reheated before serving.