Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Lemon-Barley Soup Be the first to rate & review! By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines and Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on August 16, 2018 Rate PRINT Share Close Prep Time: 15 mins Total Time: 50 mins Yield: 4 to 6 Serves Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness. Ingredients 1 ½ pounds bone-in, skin-on chicken breast halves 1 quart Enriched Chicken Broth or store-bought low-sodium chicken broth 3 leeks, white and light-green parts cut on the bias into 1 ½-inch rounds and well washed (1 ¼ cups), dark greens well washed Kosher salt and freshly ground pepper 2 cups How to Cook Barley 2 large egg yolks 3 tablespoons fresh lemon juice 2 cups watercress, tough stems removed, plus more for serving Extra-virgin olive oil, for drizzling Directions Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones). Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve. Originally appeared: Martha Stewart Living, April 2018 Rate It PRINT