Jewish Chicken Soup with Barley

Instructions

1. Prepare the chicken
   Rinse the chicken pieces under cold water and pat dry with paper towels. Remove excess fat but keep the skin on for flavor. Place the chicken in a large stockpot.
2. Add vegetables and barley
   Add the carrots, celery, onions, parsnip, turnip, and garlic to the pot. Tie half of the dill and parsley with kitchen twine to make an herb bundle and add to the pot along with bay leaves and peppercorns.
3. Simmer the soup
   Pour the cold water into the pot, ensuring all ingredients are covered. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface. Add salt, partially cover, and simmer for 1 hour 30 minutes.
4. Add the barley
   After the soup has simmered for 1 hour 30 minutes, add the rinsed barley to the pot. Continue to simmer for an additional 45 minutes, or until the barley is tender.
5. Strain and prepare serving components
   Remove the chicken pieces and vegetables with a slotted spoon. Discard the herb bundle and bay leaves. Remove chicken meat from the bones, shred into bite-sized pieces, and set aside. Strain the broth through a fine-mesh sieve if desired for a clearer soup.
6. Finish and serve
   Return the shredded chicken and vegetables to the pot with the clear broth and barley. Chop the remaining fresh dill and parsley, and add to the soup. Adjust seasoning with additional salt if needed. Simmer for another 5 minutes before serving hot in bowls.