Chicken Pot au Feu is a French dish symbolizing comfort, warmth and of course home cooking. I know Spring is almost here but the evenings are still quite chilly and the truth is, anytime is a good time to make my Chicken Pot au Feu.
Chicken Pot au Feu translates to pot on fire. Traditionally the soup is cooked low and slow and the meat and vegetables would be lifted out of the broth and served as the main course with the broth being the starter course.
We like it served as a soup with crusty bread at our house. You might notice that my recipe does not call for potatoes or noodles, you can of course add these if you like but I prefer the texture of pearl barley in soups.
Do you have a favorite comfort soup or dish you’d like to tell us about? if so leave a comment below and get the conversation started!
Chicken Pot au Feu
The chicken pulled from a rotisserie chicken
1 large onion, finely diced
2 clove garlic, pressed
3 large carrots, peeled, and cut into large chunks
3 stalks of celery, finely minced
1 red or orange bell pepper cut into chunks
4 cups seasonal vegetables such as green beans, green peas, summer squash, parsnips, and, or corn cut into bite-sized pieces
1 ½ cups shredded cabbage
8 cups chicken stock
¼ cup pearl barley
1 bay leaf
4 sprigs of fresh thyme
4 sprigs parsley
Combine onions, garlic, carrots, celery, pepper, and about 1 cup of chicken stock in the pot. Cook until the vegetables are tender, about 7 minutes. Next add the remaining stock, bay leaf, parsley, thyme, and barley along with the assorted vegetables, reserving the cabbage for later. Bring to a boil and cook for 10-12 minutes until all of the vegetables are tender. Add the cabbage, and the chicken, and bring to a boil. Adjust seasoning and sprinkle with parsley while serving.
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