Chicken and Barley Soup

Ingredients
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
10 cups low-sodium chicken broth
½ cup pearl barley
½ cup fresh flat-leaf parsley, chopped
1 teaspoon finely grated lemon zest, plus lemon wedges for serving

Preparation

1. Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.
2. Add the carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender, 30 to 40 minutes.
3. Meanwhile, combine the parsley, lemon zest, and ¼ teaspoon each salt and pepper in a small bowl.
4. Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.
5. Serve the soup topped with the parsley mixture with the lemon wedges alongside.

Submitted by: Amy Prince Chelsea Groton Bank Customer Care Representative

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