Creamy Lemon Barley Soup
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
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