Chicken Soup with Barley and Leeks
4 servings
27 minutes
Chicken soup with barley and leeks is a cozy dish that embodies the traditions of European cuisine. With rich aromas of chicken broth, white wine, and the honey sweetness of prunes, it offers a rich and harmonious flavor. Barley adds density and nutrition to the soup while leeks provide a delicate vegetable freshness. This soup warms on cold days and is perfect for family dinners or special occasions. It can be served with crispy bread that highlights the dish's textural variety. Historically, barley has been an important element of European gastronomy, and its combination with chicken appears in traditional recipes from various countries, creating a warm, homely atmosphere.
1
Heat a deep skillet over medium heat. Add chicken thighs and brown for 8 minutes. Transfer to a bowl. Sauté the breasts in the same way.
- Chicken thighs: 4 pieces
- Bone-in chicken breast: 3 pieces
2
In the same skillet, pour in the broth and add wine, halved celery, peeled carrot, and peeled garlic cloves. Bring to a boil, return the chicken, reduce the heat, and simmer for 1 hour.
- Chicken broth: 1.6 l
- Dry white wine: 2 glasss
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
3
Transfer the chicken to a plate and cool it. Also transfer the vegetables to another plate.
4
Cut off the dark green part and roots of the leek. Slice the remaining part in half lengthwise, then thinly chop it and add to the broth. Add the quartered prunes and barley. Bring to a boil, reduce heat, and cook for about 40 minutes until done.
- Leek: 6 pieces
- Pitted prunes: 12 pieces
- Pearl barley: 0.5 glass
5
Remove the bones from the meat and tear it into small pieces. Finely chop the carrot and celery.
- Celery stalk: 2 pieces
- Carrot: 1 piece
6
Add meat and vegetables to the soup, sprinkle with parsley, and salt it.
- Chopped parsley: 0.5 glass
- Coarse salt: to taste
