Hearty Chicken Soup
Hearty Chicken Soup
Ingredients
- 8 chicken drumsticks, skin removed
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 8 cups water, hot
- 1 cup barley
- 1 cup split peas
- 2 carrots, sliced into 1/4-inch rounds
- 2 spring onions, sliced, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Remove the skin from the chicken drumsticks. Pat the drumsticks dry with paper towels.
⏱️ 5 min
- 2
Place the skinless chicken drumsticks into a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken for 5-7 minutes, turning occasionally, until parts of it are lightly browned on all sides. This step adds flavor to the soup.
⏱️ 7 min
- 3
Once seared, remove the chicken drumsticks from the pot and transfer them to a separate bowl. Set aside.
⏱️ 1 min
- 4
Add the chopped yellow onion, chopped celery, and the first portion of chopped carrots to the same pot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min
- 5
Add the minced garlic to the pot with the sautéing vegetables and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Return the seared chicken drumsticks to the pot with the cooked vegetables. Add salt and black pepper.
⏱️ 2 min
- 7
Pour the hot water into the pot until the chicken and vegetables are fully submerged. Bring the contents of the pot to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is very tender and easily pulls from the bone.
⏱️ 60 min
- 8
Once the chicken is cooked, carefully remove the drumsticks from the pot using tongs and place them back into the separate bowl. Allow them to cool slightly, then shred the cooked chicken meat off the bones using two forks. Discard the bones.
⏱️ 10 min
- 9
While the chicken cools, add the barley and split peas to the simmering soup in the pot. Then, add the second portion of sliced carrots to the pot. Continue to simmer for another 20-25 minutes, or until the barley, split peas, and carrots are tender.
⏱️ 25 min
- 10
To serve, ladle some shredded chicken into individual serving bowls. Pour the hearty soup (containing vegetables, barley, and split peas) over the shredded chicken.
⏱️ 1 min
- 11
Garnish each bowl of soup with sliced spring onions before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Soup
- 8 chicken drumsticks, skin removed
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 8 cups water, hot
- 1 cup barley
- 1 cup split peas
- 2 carrots, sliced into 1/4-inch rounds
- 2 spring onions, sliced, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Remove the skin from the chicken drumsticks. Pat the drumsticks dry with paper towels.
⏱️ 5 min - 2
Place the skinless chicken drumsticks into a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken for 5-7 minutes, turning occasionally, until parts of it are lightly browned on all sides. This step adds flavor to the soup.
⏱️ 7 min - 3
Once seared, remove the chicken drumsticks from the pot and transfer them to a separate bowl. Set aside.
⏱️ 1 min - 4
Add the chopped yellow onion, chopped celery, and the first portion of chopped carrots to the same pot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min - 5
Add the minced garlic to the pot with the sautéing vegetables and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Return the seared chicken drumsticks to the pot with the cooked vegetables. Add salt and black pepper.
⏱️ 2 min - 7
Pour the hot water into the pot until the chicken and vegetables are fully submerged. Bring the contents of the pot to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is very tender and easily pulls from the bone.
⏱️ 60 min - 8
Once the chicken is cooked, carefully remove the drumsticks from the pot using tongs and place them back into the separate bowl. Allow them to cool slightly, then shred the cooked chicken meat off the bones using two forks. Discard the bones.
⏱️ 10 min - 9
While the chicken cools, add the barley and split peas to the simmering soup in the pot. Then, add the second portion of sliced carrots to the pot. Continue to simmer for another 20-25 minutes, or until the barley, split peas, and carrots are tender.
⏱️ 25 min - 10
To serve, ladle some shredded chicken into individual serving bowls. Pour the hearty soup (containing vegetables, barley, and split peas) over the shredded chicken.
⏱️ 1 min - 11
Garnish each bowl of soup with sliced spring onions before serving hot.
⏱️ 1 min