Chick Fil A Chicken Soup Recipe

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When it came time to serve the chicken and barley soup I made last night, the temperatures outside had climbed to nearly 100F, so I used a slotted spoon to make portions of chicken, vegetables and barley without the hot broth. The kids devoured this and asked for seconds; what more is there to say?

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This was the soup pot. I had picked clean the roast chicken from the night before and used the carcass to make chicken stock, and I also saved the liquid in the chicken roasting pan. (Man, that was heady stuff!) I refrigerated both liquids overnight, then skimmed the layer of fat from the top. They were solid gelatin when I went to use them; I plopped them in my Dutch oven and heated until liquified and bubbling, then added 2 cups water, to make about 6 or 7 cups total (you could substitute the same amount of broth). Then I added 1/2 cup each pearled barley, chopped carrots and chopped celery. I simmered that for about 30 minutes, then added the chopped chicken I had left (meat from 2 thighs and a bit of one breast). Heated through, then tasted and seasoned with a bit more salt. Served with a slotted spoon to avoid the hot broth.

My kids love the chewy texture of the barley. Maybe I'll have to give one of these a try:

7 Better-with-Barley Recipes

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