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My family loves classic chicken soup — we never go through a Shabbos without it. But more often than not, I find myself with extra broth on Sunday. I created this soup on a cold Monday evening, and every plate was licked clean.
1 tablespoon oil
1 onion, diced
4 carrots, cut into chunks
4 stalks celery, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 pound (450 grams) chicken cutlets or thighs, cut into small cubes
1/4 cup Gefen Pearl Barley, rinsed
2 small potatoes, peeled and diced
1 tablespoon garlic powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
6 cups Manischewitz Chicken Broth or water
1 bay leaf
1/2 cup frozen peas
handful chopped parsley or dill, for garnish
In a large pot, heat oil. Add onion, carrots, celery, and garlic. Sauté for five to seven minutes, until softened.
Stir in chicken, barley, and potatoes. Season with garlic powder, salt, and pepper. Cook for two to three minutes to coat.
Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for one to one and a half hours, until the barley and potatoes are tender and the soup thickens naturally.
Stir in the peas and simmer for a few more minutes. Adjust seasoning to taste and remove the bay leaf.
To serve, ladle into bowls and top with fresh dill or parsley. Perfect with wide noodles or crispy bread on the side.
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree
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This sounds amazing!!
Can I make this in the crockpot?
Sure!