I would like to introduce you to one of my most favourite of kitchen tools, the ULU knife. A very versatile and handy knife, you can use the ULU for almost anything. Personally, I prefer to use it for skinning things, especially the flesh of animals. The curved blade allows for an easy rocking motion and is kept fantastically sharp in a small knife block all it’s own (which is also great for displaying your fancy cutting tool). The ULU dates back to about 2500 BCE and has been used for centuries by the native peoples of the northern half of North America. A great knife for hunting and fishing, yes, but don’t be fooled, this baby can chop herbs like nobody’s business!
Some ULU knives come with a handy cutting board that has a bowl cut into it, making chopping and mincing even easier. In any case, you should get one if you are a kitchen gadget collector, because it is a fine instrument to have around when the need to remove skin arises. Just so you know, I am not affiliated with and have not been paid by the makers of the ULU knife to discuss it’s many merits. I was given this knife by a dear friend who worked in Alaska for a few summer’s and thought she would share with me, a piece of their spectacular history. I have to say, I don’t use it often and I appreciate that. It’s limited (in my kitchen) use ensures a super sharp blade every time I reach for it. I have yet to attempt to sharpen my ULU, but when I do, you’ll be the first to hear about it.
Today’s recipe is a savory and filling soup similar to a homemade chicken noodle, sans noodles. We don’t eat much pasta in this house, so we prefer to use other filling and more wholesome grains. The addition of barley to this soup does make it more of a stew, as the barley sucks up a lot of moisture, so be sure to add plenty of liquid if you choose to add the barley.
Chicken & Barley Soup
8 Chicken thighs, bone in, skin on or off
1 tbsp veg oil
2 carrots, peeled
2 celery stalks
1 onion
2 small bay leaves
1 tsp each marjoram, basil, ground sage, thyme, oregano, rosemary
1500 ml low sodium chicken stock + 1-2 cups water
salt & pepper
2/3 cup barley (optional)
1. Slice and dice onions, celery and carrots into desired sized chunks.
2. Sauté veggies in large stock pot with vegetable oil on medium high heat until they begin to soften.
3. Remove skin from chicken thighs if using skin on and use for something else.
4. Add seasonings to vegetables and then place thighs into pot. Allow to cook and brown a bit, about 15-20 minutes.
5. Add stock and water (Add extra cup of water if using barley), bring to boil, lower and simmer for 2 1/2 hours. (Add barley in last 40-60 minutes if using.)
6. Remove thighs from soup, flake off meat with a fork and return to pot. Throw bones away.
7. Serve with crusty bread or on it’s own.
I could use some of that soup today! Your photos are always amazing. I love them!
.-= HoneyB´s last blog ..Celebrating the 2 year mark with a giveaway! =-.
what a tasty, nutritious, and comforting soup! i had to comment on your post because my ulu is one of my favorite kitchen tools too–it’s so handy! 🙂
.-= grace´s last blog ..a beany breakfast =-.
Looks delicious!
Wow, this looks AMAZING. I love a good hearty soup like this.
Um, that looks incredible. I need to get that knife and make that hearty soup ASAP!
seriouslysoupy.blogspot.com
Yum, barley soups are my favorite!And it is super to see someone using an ulu knife – I have had one for years and love it. It is great for chopping and skinning as well as being a great conversation starter!
.-= Glinda Harrison´s last blog ..Heat Wave by Richard Castle – A review =-.
looks fantastic! Perfect for this weather.
.-= Whineaux (Dawn)´s last blog ..Are We Too Stupid to Cook? =-.
I just made Beef Barley soup in my dutch oven, but am very excited about a chicken version!! Thanks for knowing what I need , yet again Liz!
Barley makes such a nice addition to soups and this one looks divine. Good and hearty.
You could not have picked a more appropriate recipe for this season and bad weather. Excellent presentation. Really well prepared blog that is easy to follow. Kudo’s to you dear Guilty!
Thank you for sharing,
PT
Please remember to visit me @ http://ptsaldari.posterous.com/
.-= PT´s last blog ..When A Guest Dines Alone =-.
I thought the colour and flavour of the Mexican Fiesta salad was what we needed at this time of the year but realized I was missing too many ingredients so tried this soup. The aroma has made our kitchen smell wonderful! My spoonfulls for quality control have been great also! The spice combination gives it a rich and satisfying flavour. We would have had it tonight but I did not notice on skimming through the recipe that it takes 2 and a half hours to simmer – tomorrow is going to be a good day!
Oh, it will be even better tomorrow Nancy! I had leftovers of it the next day and the flavours are delicious!
How funny – took out my box of barley early this morning knowing I was going to do “something” with it. Yes, chicken soup! Thanks!
.-= Claudia´s last blog ..Epiphany =-.
Thank you for sharing. Cheers!
.-= sizzlechef´s last blog ..Food Shows On Demand =-.
Good information here. I enjoyed reading this and can’t wait for more. Keep up the good work.
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