Sunday, January 22, 2017

Recipe: Chicken-Barley Soup with Herbs and Egg Noodles

Forgot to take a photo of the dish!

Chicken-Barley Soup with Herbs and Egg Noodles
Food and Wine Magazine, Jan 2017, p. 91
4 stars

Nice, hearty winter dish that is really easy to make (not much to it), but just takes time to cook (over 1.5 hr) so we made it over the weekend.  I rated it 4 stars and not 5 because it's not a wow-knock-you-off-your-rocker-i'd-serve-this-to-guests kind of dish, but it was a good, solid, healthy dish that has been great for leftovers.

Ingredients:  chicken legs, leeks, celery, mixed mushrooms, garlic, thyme, chicken stock or broth, pearled barley, egg noodles, lemon juice, extra-virgin olive oil, Kosher salt and pepper, chopped parsley or tarragon

  • Used more celery than was called for
  • Used chicken thighs instead of legs
  • Parsley or tarragon is definitely a nice addition/garnish

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