Chicken Soup with Barley & Mushrooms

Lustre Craft Cookware
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Soups, Stews & Sauces

Equipment

  • 6 Quart Stock Pot

Ingredients
  

  • 1 and 1/2 pounds boneless skinless chicken thighs, patted dry and
  • cut into medium chunks 1/2” x 1/2”
  • 2 Tbls. olive oil
  • 1 cup potato chopped into small dice 1/4” x 1/4”
  • 1 cup onion chopped into small dice
  • 1/2 cup celery chopped into small dice
  • 1/2 cup carrot chopped into small dice
  • 2 cloves of garlic smashed
  • 2 stems of fresh thyme
  • 1 and 1/2 teaspoons of chopped fresh oregano or 1/2 teaspoon dried variety
  • 14 ounces white button mushrooms cleaned, stems removed and quartered
  • 1 cup pearl barley no soak variety
  • 2 quarts of chicken stock or water
  • 1/4 cup dry white wine
  • 1/4 cup chopped parsley
  • sea salt 1 teaspoon plus more for seasoning
  • freshly ground black pepper 1/4 teaspoon plus more for seasoning

Instructions
 

  • Heat the 6 Quart Stock Pot over medium heat. The pan is ready when water droplets dance across the surface.
  • Season the chicken pieces with salt and pepper. Add the chicken to the hot pot and sear the meat on all sides. This takes approximately 8 minutes.
  • Transfer the seared chicken to a heatproof bowl. Pour any liquid from the pot over the chicken then carefully wipe the pot with a couple layers of paper toweling. Return the pot to the heat.
  • Add 2 Tablespoons of olive oil to the pot. Allow it to heat for one minute. The vegetables should “sizzle” when added. Add the potato, onion, celery, carrot, and garlic cloves.
  • Season the vegetables with 1 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Add the thyme and oregano. Stir to combine and allow the vegetables to cook for 5 minutes.
  • Add the mushrooms and continue cooking, uncovered, for an additional 8 minutes.
  • Transfer the chicken back to the pot along with any juices. Pour 1 cup of pearled barley over the mixture. Add 2 quarts unsalted chicken stock (or water) and 1/4 cup of dry, white wine. Season with salt and pepper.
  • Cover the pot with its lid. Cook over medium heat just until steam begins to escape from under the lid, 6-8 minutes. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
  • Cook until the barley is tender, approximately 35 minutes.
  • When the soup is done, stir in 1/4 cup chopped fresh parsley. Stir to combine and serve.

Notes

Serve the soup with some grated Pecorino cheese sprinkled on top.
Keyword barley, chicken, mushrooms, soup