Chicken soup is the usual prescription for those who are under the weather, but chicken has always been my least favorite part of chicken soup; it’s usually tough, stringy, chewy, and flavorless. When I’m sick, I like to make a stripped-down version of cock-a-leekie soup, with just onions, broth (from bouillon cubes), and barley. It’s easy and relatively quick to make, reheats well (though it thickens as the barley absorbs more of the broth; you can add more broth, or just water), and is flavorful and soothing.
6 cups chicken or vegetable broth
1 Tbsp butter
1 onion, chopped
1 cup barley
salt & pepper to taste
Saute chopped onion in butter on medium heat in a pan or pot. In a separate soup pot, bring the broth to a boil, and add the barley. (Barley cooking time will vary; check the package for directions. I used Trader Joe’s “Ten Minute” barley, which always needs longer than ten minutes.) A few minutes before the barley is ready, add the buttery onions to the soup pot and stir.