Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • ¾ cup (150g) pearl barley, rinsed
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the onions look translucent. Stir in the minced garlic and cook for 60 seconds.
  2. Nestle the chicken thighs into the pot. Pour in the chicken broth and stir in the rinsed barley, thyme, salt, pepper, and the bay leaf.
  3. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a lid and simmer for 30–35 minutes until the barley is tender and chicken is cooked through.
  4. Remove the chicken thighs to a plate, pull the meat off the bones, and shred into bite-sized chunks. Stir the shredded chicken back into the pot.
  5. Turn off the heat and stir in the fresh lemon juice and chopped parsley.