Chicken Barley Soup
When it’s cold outside, warm up with a bowl of this Chicken and Barley Soup. It’s made with chicken breast, carrots, onions, celery and barley.
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- ½ cup chopped celery
- 2 cloves garlic, chopped
- 1½ pounds skinless, bone-in chicken breast (14 ounces cooked)
- 7 cups reduced-sodium chicken broth
- ¼ cup chopped parsley
- 2 bay leaves
- ⅔ cup dry Italian hulled barley
- Freshly ground black pepper, to taste
- Optional: Salt
Instructions
- Heat a large heavy pot or Dutch oven on medium heat. Add oil, carrots, onion, celery and garlic; stir. Cook until just fragrant.
- Add chicken, broth, parsley and bay leaves; bring to a boil. Reduce heat to low and cover. Simmer until chicken and vegetables are tender, about 30 minutes.
- Remove chicken, shred or cut meat, discard bones; return chicken meat to the pot and add barley.
- Adjust salt if needed and add freshly ground pepper. Simmer for an additional 30 minutes, or until barley is cooked.
- Discard bay leaves and serve.
Notes
Fun fact: Using purple carrots can change the color of the soup.