Chicken Stracciatella Soup with Barley

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 leeks (white and light green parts only), cut into thick slices
• 3 carrots, cut into pieces
• 8 cups lightly salted chicken broth
• 450g skinless and boneless chicken thighs, cut into three pieces, remove excess fat
• 0.5 cups pearl barley
• 1 head escarole, coarsely chopped (about 6 cups)
• 3 large eggs
• 0.5 tbsp. grated parmesan
• Juice of half a lemon
• 1/4 cup chopped fresh parsley

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the leeks and carrots and cook until softened, 1-2 minutes. Add the chicken broth, chicken thighs, and barley. Cover the pan, increase the heat to high, and bring to a rapid boil. Remove the lid, reduce the heat, and simmer until the chicken is cooked through, about 16 minutes.
2. Transfer the chicken to a bowl. Add the escarole to the pan. Shred the chicken with two forks and return it to the pan. Simmer over low heat until the barley is tender, about 12 more minutes.
3. Whisk the eggs in a medium bowl. Add the Parmesan cheese, 1/4 teaspoon of salt, and a few grinds of black pepper. Slowly stir the soup clockwise and gradually pour the beaten egg into the vortex. Once all the eggs have been added, remove the soup from the heat and season with salt and pepper to taste. Add the lemon juice and parsley.