This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
You can make this soup as thick or thin as you wish. I love thinner soups, especially when I add rice noodles, because then I can slurp them up like ramen!
This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.
This chicken is so simple and comforting. The trick is to make it when you have a pot of chicken soup cooking so you can use that stock directly. If you use homemade chicken soup or stock for this recipe you will love it ten times more!
I love chicken on the bone and you should too if you don’t already. This tomato olive chicken is just the perfect, easy go to recipe to make the juiciest, mouth watering recipe.