Ingredients
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8 cups water
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2 pounds chicken thighs, or more to taste
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1 ½ cups chopped carrots
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1 cup chopped celery (try to include celery leaves)
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1 onion, chopped
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¾ cup pearl barley
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3 bay leaves
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1 cube chicken bouillon, or more to taste
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1 teaspoon salt, or to taste
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¼ teaspoon ground black pepper
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2 tablespoons lemon juice
Directions
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Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
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Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
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Cool broth until the fat congeals on the surface; skim and discard fat.
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Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.
Nutrition Facts (per serving)
| 352 | Calories |
| 16g | Fat |
| 25g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 4g | 22% |
| Cholesterol 85mg | 28% |
| Sodium 704mg | 31% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Protein 28g | 55% |
| Vitamin C 8mg | 9% |
| Calcium 63mg | 5% |
| Iron 3mg | 14% |
| Potassium 503mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
