Dinner
Chicken Barley Soup
Tender shreds of chicken swim through a savory broth thick with plump barley and sweet bits of carrot, onion, and celery, all perfumed with garlic and parsley. Each spoonful tastes clean, comforting, and deeply nourishing.
- Total
- 1 hr 5 min
- Prep
- 5 min
- Cook
- 1 hr
- Serves
- 6
Nutrition per Serving
- Calories
- 262
- Protein
- 31g
- Carbs
- 24g
- Fat
- 4g
- Fiber
- 5g
- Sugar
- 2g
- Sodium
- 744mg
Ingredients
- 1 tsp olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 clove garlic (chopped)
- 1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
- 7 cup reduced sodium chicken broth
- 1/4 cup chopped parsley
- 2 bay leaves
- 2/3 cup dry pearl barley
- fresh ground black pepper (to taste)
Instructions
- Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
- Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
- Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
- Discard the bay leaves and serve. Makes about 9 cups.