Why settle for just one type of soup when you can have two? Here, chicken noodle meets mushroom barley, coming together to form an incredibly delightful and soothing pot of soup.
Slideshow:More Chicken Soup Recipes
2 tablespoons extra-virgin olive oil
3 pounds skin-on, bone-in chicken legs
2 leeks, white and light green parts only, thinly sliced
2 celery ribs, thinly sliced, plus chopped light green leaves for
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.