Nigella Chicken Barley is made with leeks, carrots, parsnips, pearl barley, chicken thighs, chicken stock, English mustard, and fresh parsley. This hearty recipe requires hour and 25 minutes to simmer and serves 6.
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🧡 Why You’ll Love This Chicken Barley Recipe:
- Hearty Flavor: Enjoy the rich taste of tender chicken, earthy barley, and flavorful vegetables.
- Easy Preparation: Simple steps make it perfect for busy weeknights or lazy weekends.
- Wholesome Ingredients: Packed with nutritious veggies and protein-rich chicken for a balanced meal.
❓ What Is Nigella Chicken Barley Recipe?
Nigella Chicken Barley is a comforting stew made with leeks, carrots, parsnips, pearl barley, chicken thighs, chicken stock, mustard, and parsley.
🍗 Nigella Chicken Barley Ingredients
- 300 grams (trimmed weight) leeks (sliced)
- 300 grams carrots (peeled and cut into chunky batons)
- 300 grams parsnips (peeled and cut into very chunky batons)
- 175 grams pearl barley
- 6 chicken thighs with bone in and skin off
- 1½ litres hot chicken stock
- 4 teaspoons English mustard (from a jar)
- leaves from 1 small (approx. 25g) bunch fresh flat-leaf parsley
🥣 How To Make Nigella Chicken Barley
- Put the chopped vegetables into a big pot with a lid. Add barley and chicken thighs.
- Mix stock and mustard in a jug, then pour it over everything in the pot. Bring it to a boil. You can skim off any foam if you want to, but it’s okay if you don’t.
- Lower the heat, partially cover the pot, and let it simmer for 1 hour. Check on it sometimes to make sure it’s not boiling too much or too little. If it looks like it’s drying out, add some boiling water.
- After an hour, the barley, veggies, and chicken should be soft and the liquid mostly soaked up. It’s okay if there’s still some soupiness. Take it off the heat and let it sit for 10 minutes without the lid.
- If your chicken has skin, take it off and throw it away. Use forks to pull the meat off the bones and discard the bones. You can add some chopped parsley to the stew and mix it in.
- Put the rest of the parsley on the table for people to add to their own bowls if they want. If you’re feeding picky eaters, you might want to skip the parsley.
💭 Recipe Tips:
- Prep Tip: Before starting, ensure all your vegetables are chopped and ready. This makes the cooking process smoother.
- Chicken Thighs: If you prefer, you can use boneless, skinless chicken thighs for convenience. They’ll still add plenty of flavor to the dish.
- Mustard Variation: Experiment with different types of mustard for varying flavor profiles. Dijon mustard adds a tangy kick, while whole-grain mustard adds texture.
🍞 What To Serve With Chicken Barley?
Serve chicken barley with crusty bread, side salad, steamed vegetables, or roasted potatoes.
🎚 How To Store Leftovers Chicken Barley?
- In the fridge: Store leftovers chicken barley in an airtight container for 3 days.
- In the freezer: Store leftovers chicken barley in a freezer-safe container for 3 months.
🥵How To Reheat Leftovers Chicken Barley?
- In the microwave: Reheat leftovers chicken barley on high for 2 minutes, stirring halfway.
- On the stove: Reheat leftovers chicken barley over medium heat for 3 minutes stirring occasionally, until warmed through.
FAQ’S:
Can I Use Boneless Chicken Thighs For Chicken Barley Soup?
Yes, you can use boneless chicken thighs for chicken barley soup. They’ll work fine, just adjust the cooking time as needed.
How Can I Thicken Chicken Barley Soup?
To thicken chicken barley soup, you can simmer it uncovered for longer to reduce the liquid, or you can add a slurry of cornstarch or flour mixed with water.
How Can I Make Chicken Barley Soup Spicy?
To make chicken barley soup spicy, you can add ingredients like chili flakes, diced jalapeños, or hot sauce according to your taste preference.
Should I Cover Barley When Cooking?
Yes, when making chicken barley soup, you should cover the pot while cooking to ensure the barley cooks properly and absorbs the flavors of the other ingredients.
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Nigella Chicken Barley Nutrition Fact
- Calories: 90
- Calories from Fat: 4.5
- Total Fat: 0.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 610mg
- Potassium: 380mg
- Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 5g
Nigella Chicken Barley
Description
Nigella Chicken Barley is made with leeks, carrots, parsnips, pearl barley, chicken thighs, chicken stock, English mustard, and fresh parsley. This hearty recipe requires 1 hour and 25 minutes to simmer and serves 6.
Ingredients
Instructions
- Put the chopped vegetables into a big pot with a lid. Add barley and chicken thighs.
- Mix stock and mustard in a jug, then pour it over everything in the pot. Bring it to a boil. You can skim off any foam if you want to, but it’s okay if you don’t.
- Lower the heat, partially cover the pot, and let it simmer for 1 hour. Check on it sometimes to make sure it’s not boiling too much or too little. If it looks like it’s drying out, add some boiling water.
- After an hour, the barley, veggies, and chicken should be soft and the liquid mostly soaked up. It’s okay if there’s still some soupiness. Take it off the heat and let it sit for 10 minutes without the lid.
- If your chicken has skin, take it off and throw it away. Use forks to pull the meat off the bones and discard the bones. You can add some chopped parsley to the stew and mix it in.
- Put the rest of the parsley on the table for people to add to their own bowls if they want. If you’re feeding picky eaters, you might want to skip the parsley.
Notes
- Prep Tip: Before starting, ensure all your vegetables are chopped and ready. This makes the cooking process smoother.
Chicken Thighs: If you prefer, you can use boneless, skinless chicken thighs for convenience. They’ll still add plenty of flavor to the dish.
Mustard Variation: Experiment with different types of mustard for varying flavor profiles. Dijon mustard adds a tangy kick, while whole-grain mustard adds texture.