|Chicken & Barley Soup
8 Chicken thighs, bone in, skin on or off
1 TBS veg oil
2 carrots, peeled
2 celery stalks
2 small bay leaves
1 tsp each marjoram, basil, ground sage, thyme, oregano, rosemary
1.5 quarts low sodium chicken stock + 1-2 cups water
salt & pepper
2/3 cup barley (optional)
Slice and dice onions, celery and carrots into desired sized chunks.
Sauté veggies in large stock pot with vegetable oil on medium high heat until they begin to soften.
Remove skin from chicken thighs if using skin on and use for something else.
Add seasonings to vegetables and then place thighs into pot. Allow to cook and brown a bit, about 15-20 minutes.
Add stock and water (Add extra cup of water if using barley), bring to boil, lower and simmer for 2 1/2 hours. (Add barley in last 40-60 minutes if using.)
Remove thighs from soup, flake off meat with a fork and return to pot. Throw bones away.
Serve with crusty bread or on it’s own.