The Pioneer Woman Tasty Kitchen
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Chicken Barley Soup with Leeks and Mushrooms

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A hearty soup for those lingering winter days. The leeks take this soup to a whole new level!

Ingredients

  • 2 Tablespoons Olive Oil, Divided
  • 3 whole Chicken Breasts (with Skin And Bones)
  • 1 whole Medium Onion, Halved
  • 3 stalks Celery, Divided (2 Stalks With Leaves For Broth Base, 1 Stalk Sliced For The Soup)
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1 Tablespoon Butter
  • 3 whole Leeks
  • 4 whole Carrots, 1 Inch Slices
  • 1 stalk Celery, Sliced
  • 8 ounces, weight Mushrooms, Sliced
  • 1 whole Bay Leaf
  • ½ teaspoons Thyme
  • 3 cups Additional Broth, More Or Less As Needed
  • 1 cup Barley, Pearled Not Instant

Preparation

Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Brown chicken on both sides for about 5 minutes. Cover with water and add halved, unpeeled onion, 2 celery stalks with leaves and salt and pepper. Simmer for about 30 minutes until chicken is done.

Strain broth, remove chicken to cool, and discard cooked vegetables. Chill broth and remove congealed fat. Remove skin and bones from chicken and tear chicken meat into bite-sized pieces. This can be done a day ahead and refrigerated.

Heat the remaining tablespoon of olive oil and the butter in a Dutch oven over medium high heat. Saute sliced leeks (see cleaning tip below), carrots, remaining celery (sliced) and mushrooms for about 5 minutes. Add spices and a sprinkling of salt and pepper. Saute for a few more minutes. Add reserved broth and additional canned broth to equal about 9 cups (I usually add around 3 cups additional broth). Add barley and bring to a boil. Simmer for about 35 to 45 minutes until barley is tender.

Add chicken and more broth if desired. Heat through and season to taste with salt and pepper.

Tip for cleaning leeks: Remove tough green tops from leeks and slice off the root end. Slice leek lengthwise and hold under running water, fanning the layers open as you rinse. This should remove all the hidden dirt. Dry on paper towels.

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3 Reviews

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robinpratt on 1.9.2012

I made this in a crockpot and it was fantastic!

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terrilee on 11.19.2011

Wonderful soup and so easy. I think it would be better with about half the amount of chicken. It would also be great with beef stock and leftover roast beef instead of the chicken.

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cshanyn on 2.12.2011

This is a great recipe! My family loved it and since I already had homemade chicken stock in the freezer, it came together really easily. Thanks so much for the recipe!

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