Ingredients
8 skinless, boneless chicken thighs
1 tbsp veg oil
2 carrots, peeled
2 celery stalks
1 onion
2 small bay leaves
1 tsp each marjoram; basil, ground sage, thyme, oregano, rosemary
1500 ml low sodium chicken stock + 1-2 cups water
salt & pepper
2/3 cup barley
Preparation
Dice onions, celery and carrots.
Sauté veggies in large stock pot with vegetable oil on medium high heat until they begin to soften.
Add seasonings to vegetables and then place thighs into pot. Allow to cook and brown a bit, about 10 min.
Add stock and water (Add extra cup of water if using barley), bring to boil, lower and simmer for 2 1/2 hours. Add barley in last 45 min.
Remove thighs from soup, flake off meat with a fork and return to pot.
