Chicken Barley Soup
Warm up your soul with a bowl of our heartwarming Chicken Barley Soup – a rustic blend of tender chicken, pearl barley, and garden vegetables, simmered slowly to create a comforting embrace in a bowl. Perfect for those chilly days or whenever you need a touch of home-cooked goodness.
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic
- 1-1/2 lbs skinless bone-in chicken breast
- 7 cups reduced sodium chicken broth
- 1/4 cup chopped parsley
- 2 bay leaves
- 2/3 cup dry pearl barley
- fresh ground black pepper
Instructions
- Vegetable Sauté Start: Begin by heating 1 teaspoon of olive oil in a large pot or dutch oven on medium heat. Once hot, introduce 1 cup each of chopped carrots and onions, along with 1/2 cup chopped celery and 2 chopped garlic cloves. Stir to combine and sauté.
- Soup Building: Into the pot with the sautéed vegetables, add the chicken breasts, chicken broth, parsley, and bay leaves. Increase the heat to bring the mixture to a boil.
- Simmering Phase: After achieving a boil, reduce the heat to a simmer and cover the pot. Allow the soup to simmer gently, letting the chicken and vegetables cook until tender, which will take about 30 minutes.
- Chicken Handling: Take the chicken out of the pot, shred or chop it into pieces after discarding the bones, then return the chicken pieces to the pot.
- Barley Addition: Stir in the pearl barley and season with fresh ground black pepper, adjusting the salt as necessary. Allow the soup to simmer for another 30 minutes, or until the barley is tender.
- Ready to Serve: Remove and discard the bay leaves from the soup. Serve the soup hot for a comforting and satisfying meal.