Ingredients
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
10 cups low-sodium chicken broth
½ cup pearl barley
½ cup fresh flat-leaf parsley, chopped
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
Preparation
1.Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.
2.Add the carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender, 30 to 40 minutes.
3.Meanwhile, combine the parsley, lemon zest, and ¼ teaspoon each salt and pepper in a small bowl.
4.Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.
5.Serve the soup topped with the parsley mixture with the lemon wedges alongside.
