Chicken, Barley and Thyme Soup Recipe
27. Nov, 2009 
8 Comments
Since it is the day after thanksgiving, I should mention that though I haven’t tested it I bet you could use this recipe to make some wicked turkey, barley and thyme soup… if I had leftover chicken or turkey I think I would first make a simple stock with the carcass. Before straining I would shred any remaining meat then strain and discard the veggies and the bones. Then I would skip step #2 below.
This chicken or turkey soup will really hit the spot after a long rainy work day. Not only do the vegetables and barley make it healthy, but with the fresh thyme and lemon it is light in flavour while still being thick and hearty. The key to the thick texture is to throw your mirepoix (carrots, onions & celery) in the food processor while raw. Sweat it out to develop the flavours then once you add the broth it naturally thickens the soup without a need for any flour or cream.
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Chicken, Barley and Thyme Soup
(serves 2-3)
1 Tablespoon canola oil
2 chicken legs
salt and pepper
2 medium carrots
2 stalks celery
1/2 medium onion
assorted vegetables if you want (I had an extra couple of mushrooms and 1/2 a teeny zucchini)
2 cups chicken stock (optional, you can use water)
1/2 teaspoon chili flakes (optional)
1 teaspoon minced fresh thyme
1/3 cup barley
1 cup packed baby spinach
1 tablespoon fresh lemon juice
1. Roughly chop the vegetables and pulse in a food processor until minced. (I am sure you could also grate them or process through a blender in batches.)
2. Heat your soup pot to medium and add oil. Pat the chicken legs dry and sprinkle with salt. Add the chicken and fry on each side until golden brown. Remove to a plate and reduce heat to medium low. Pour off any excess fat so there is just a shine on the bottom of the pan.
3. Add vegetables and sweat for 3 minutes or until fragrant. Add thyme, a pinch of salt, and chili flakes and cook for another minute, add back chicken, cover with 4 cups of liquid (water, or stock and water) making sure chicken is covered, and bring to a gentle simmer. Simmer for 25 minutes (or longer if you need a second glass of wine…).
4. Add barley and simmer for another 20 minutes. Stir in spinach and adjust seasonings, you will probably want at least a half teaspoon of salt. Cook until spinach is wilted, about 3 minutes. Stir in lemon juice and serve.
Similar Recipes:
Stuffed Peppers with Leftover Turkey
Turkey Sausage, White Bean and Kale Soup
Chicken Tortilla Soup *Slow Cooker*
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
This sounds healthy and delicious!
Num, num, num….I love soup! Especially simple ones that are easy to throw together
oh loving this soup great for dreary weather
This sounds really yummy, I may try with wild rice too.
Hi Katarina! The broth recipe yielded 20 cups, so I froze 3 containers of 4 cups. First attempt I made 4 cups of soup following the recipe exactly, with mushrooms and zuchinni. But the red pepper flakes were not a good idea, made the soup very hot on the swallow. So I made another batch sans flakes…this soup is VERY hearty, tasty, a perfect finish to a gallant bird. Each barley nugget, having absorbed all the flavors, is to be savored. The recipe is a good foundation for many variations. Thanks!
Mother Rimmy – healthy is always a perk!
Tiffany Felix – my favorite kind too. It almost feels like cheating!
Chow and Chatter – and it sure is dreary.
CharlieGirl – Wild Rice would also be delicious I bet!
Fishing Joe – so glad you tried it and enjoyed it. Maybe it was too much chilies? I really liked them but I like spicy. I will change them to optional based on your feedback.
I tried this last night and it was delicious! Thank you!
My version was a bit spicy…I have to admit I free stlyled the quantities and I seem to have a heavy hand with the spices when it comes to soup! There was the great carrot soup debacle a couple of months back!
The soupe was a hit though.
Yosha – I am so glad you enjoyed it, I also tend to have heavy handed spic problems!