Creamy Leek & Chicken Soup with Barley
Cozy Up with Creamy Leek & Chicken Soup with Barley
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. This Creamy Leek & Chicken Soup with Barley is the perfect antidote to chilly weather. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make. Forget complicated recipes – this one delivers maximum comfort with minimal effort.
We’ve taken a classic chicken soup and elevated it with the subtle sweetness of leeks and the hearty texture of barley. The barley adds a lovely chewiness and makes the soup feel more substantial, turning it into a complete and nourishing meal. It’s a fantastic way to use chicken bottoms (which add incredible flavor to the broth!) and a great way to sneak in extra nutrients.
What makes this soup special?
- Flavor Depth: Searing the chicken and building a base with leeks and garlic creates a rich, savory foundation. The thyme and bay leaves add aromatic complexity.
- Hearty Texture: The barley provides a satisfying chewiness that sets this soup apart from lighter broths.
- Easy to Make: Despite its delicious flavor, this soup comes together relatively quickly – perfect for a weeknight dinner.
- Versatile: Feel free to add other vegetables like carrots or celery for extra flavor and nutrients.
Serving Suggestions:
- Serve with a crusty bread for dipping.
- Garnish with fresh parsley or a swirl of cream.
- Pair with a light salad for a complete meal.
Frequently Asked Questions:
Q: Can I use chicken breasts instead of chicken bottoms?
A: While chicken bottoms add a richer flavor, you can certainly use chicken breasts. Just be sure to adjust the cooking time accordingly, as breasts cook faster.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is barley gluten-free?
A: No, barley contains gluten. If you need a gluten-free option, you can substitute it with rice or quinoa.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What is umami seasoning?
A: Umami seasoning enhances the savory flavors of the soup. It’s optional, but it adds a nice depth of flavor. You can find it in most Asian grocery stores or online.
We hope you enjoy this comforting and flavorful Creamy Leek & Chicken Soup with Barley! It’s a recipe you’ll come back to again and again.
Creamy Leek & Chicken Soup with Barley
Ingredients
- 4 pieces chicken bottoms
- 2 tablespoons extra virgin olive oil
- 2 large leeks, white and pale green parts only, chopped
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 5 sprigs thyme
- 2 leaves dried bay leaves
- 1 cup barley, rinsed
- 9 cups chicken or vegetable stock
- 1/2 teaspoon umami seasoning optional
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a soup pot. Season the chicken with salt and pepper and sear until browned on both sides, about 4 minutes per side, remove from the pot.
- Add the leeks and saute until wilted and starting to brown.
- Add the garlic and stir to incorporate and soften.
- Add the wine and use a spatula to scrape any bits from the bottom of the pan while the wine cooks down and the mixture is creamy.
- Return the chicken to the pot and add the thyme, bay leaves, barley, and stock.
- Season with uumammi seasoning, and salt and pepper, to taste.
- Bring the soup up to a boil, reduce to a simmer and cook, covered, for 1 hour.
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