Chicken Barley Soup
sometimes winter hits me right in the gut.
So: chicken barley soup (with rosemary sprig, cause we’re fancy like that.)
add 2 tbsp olive oil to a heavy-bottomed pot or dutch oven over medium heat. add 2 cloves crushed garlic, 2 diced carrots, half of an onion, and 3 diced stalks of celery. cook 5-7 min until soft.
push the veggies to one side and add 5 chicken drumsticks, skin side down (i like drumsticks because they are cheap and flavorful, but any bone-in cut will do.)
brown over medium-high heat for 4 min on each side, or until crispy and caramel-colored. as chicken browns, add 1 tsp cumin, 3 cloves, 1 sprig fresh rosemary, 1/2 tsp oregano, salt and pepper to taste.
add 6 cups of water, 3 potatoes diced into 1-inch chunks, and 1 cup barley. bring to a boil, then reduce heat to a simmer and cook for 40 min.
after 40 min are up, skim the fat off the surface and ladle into bowls.
I ate mine with a piece of crusty toast and goat cheese…but that’s just an idea (albeit a good one.)