Post by raeja on Jan 31, 2024 0:26:31 GMT -5
Chicken & Barley Soup/Stew with Lemon and Dill
Ingredients:
1/2 cup all-purpose flour
Kosher Salt (I rarely use salt but Regular or Plain salt or even Sea Salt will work ~ Don salts everything before tasting anything)
Ground Black Pepper
2 pound skinless, boneless chicken breast cut into 1" peices (I used a 2-1/2 pound bag of frozen skinless chicken breasts~if you use leftovers it will definately change the flavor of this one)
1/4 cup plus 1 or more TBS Olive Oil (other oils will work but I prefer olive oil when I can afford it)
2 Carrots, sliced into 1/4" pieces (about 20 Bolthouse Baby Carrots)
2 Celery Stalks sliced into 1/4" slices
1 Large Onion chopped
1 - 2 garlic cloves, minced
1-1/2 cups pearled barley
2 - 32 oz boxes Chicken broth (you can use stock. Also if you want it more of a stew consistency only add 1 or 1-1/2 boxes, depending on your preference)
3 TBS dry dill weed
Juice from 1 fresh squeezed lemon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Directions:
Combine the flour with 1 tsp of salt and pepper. Dredge chicken in the flour and shake off the excess
In a heavy bottom stew pot heat 2 TBS oil. Add the chicken (cook in portions if you need to) and cook over medium-high until browned but not over cooked. Transfer chicken to a bowl and set aside. If you cook in portions, add 2 TBS oil to each batch. Scrape up the brownings from pan and add to the chicken. You can also add the juice from the thawed chicken package to help loosen up the br0wnings
Add 1 TBS oil to pan. Add carrots, celery, onion, and garlic. Cook until softened. Add the barley. Cook, stirring often, until the barley gets a browned/toasted coloring. Add the broth and bring to a boil. Reduce heat to a simmer, stirring constantly so it does not burn on the bottom of the pan. Cook until barley is almost tender.
Once barley is almost tender, add the chicken and lemon juice and dill. Cover and simmer until it is cooked through and the stew has thickened.
Added Notes:
You can top with shredded cheese, tarrogon, or even Parmesan or Ramono cheese.