Sometimes I want the comfort of a good bowl of chicken soup, but don’t have the time or even the chicken needed to prepare the one I usually make.
If you have a good quality chicken stock available, either homemade or packaged, you can make this delicious version chock full of barley, veggies , egg noodles, and herbs.
The richly flavored chicken broth, combined with barley, noodles, and veggies makes for a really satisfying bowl of soup which is still homemade, (even if you cheated a bit).
You can also add a few tablespoons of a good quality roasted chicken base (not bouillon), for added flavor.
Add whatever type of noodles and veggies you like , and you can replace the barley with farro or even brown rice for that super healthy component.
Here’s how I made it…
Chicken Vegetable Barley Soup with Egg Noodles and Herbs
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 leeks, thinly sliced, (white and light green parts only)
3 celery ribs, thinly sliced,( and chopped leaves for garnish)
3 carrots, sliced
4 garlic cloves, minced or finely chopped
several fresh thyme sprigs and parsley sprigs
3 quarts good quality chicken stock (homemade or packaged)
2 quarts water
1 and ¼ cups pearled barley
8 ounces egg noodles
chopped parsley and chopped light green celery leaves, for garnish
Heat the olive oil in a large stockpot or enameled Dutch oven.
Saute the onions and leeks until softened and a bit golden (not brown) on medium to medium high heat, about 4 to 5 minutes, stirring occasionally.
Add the carrots, celery, and chopped garlic, and continue to cook, stirring occasionally, another couple of minutes until the garlic is fragrant.
Add the thyme and parsley sprigs, chicken stock, 2 quarts of water (add more later if needed), and salt and pepper, to the vegetables and simmer for at least 30 minutes, partially covered with a lid.
Add 1 to 2 tablespoons of a roasted chicken base for a richer flavor. (optional)
Stir in the barley and add any additional vegetables you choose at this time. (I added some fresh green beans). Continue cooking until barley is tender, about an hour or more, with the lid ajar.
Add the egg noodles, and cook only until al dente. Taste for seasoning and adjust accordingly.
Serve with a garnish of chopped celery leaves and parsley on top.
Mmm….Mmm …..good!
