Grandma's Chicken Barley Soup | Just A Pinch Recipes
Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown. Add 2 cups of the broth to pan and turn heat down to...
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Cooking tools:
- Stockpot
- Mixing bowl
- Ladle
- Wooden spoon
- Cutting board
- Chef's knife
- Stove
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 1 tablespoon(s) olive oil
- 4 large chicken thighs, bone-in and skin on
- 6 cup(s) chicken broth, divided
- 2 stalk(s) celery, chopped
- 4 medium carrots, peeled and chopped
- 1 yellow onion, peeled and diced
- 8 ounce(s) mushrooms, sliced
- 2 clove(s) garlic, peeled and minced
- 3/4 cup(s) pearl barley, uncooked
- 1 can(s) (14.5 oz) diced tomatoes (do not drain)
- 2 teaspoon(s) Worcestershire sauce
- 1/2 teaspoon(s) dried basil
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) dried oregano
- - salt and pepper, to taste
- 2 tablespoon(s) fresh italian parsley, minced
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