Chicken Barley Soup
Ingredients
-
1
teaspoon
olive oil
-
1
cup
chopped carrots
-
1
cup
chopped onions
-
½
cup
chopped celery
-
2
cloves
garlic, chopped
-
1½
lbs
skinless bone-in chicken breast
-
7
cups
reduced sodium chicken broth
-
¼
cup
chopped parsley
-
2
pieces
bay leaves
-
⅔
cup
dry pearl barley
-
to taste
fresh ground black pepper
Instructions
- Heat a large pot or Dutch oven on medium heat and add the olive oil.
- Add the chopped carrots, onions, celery, and garlic to the pot and stir.
- Add the chicken, broth, parsley, and bay leaves, then bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes until the chicken and vegetables are tender.
- Remove the chicken, shred or cut the meat, discard the bones, and return the chicken to the pot.
- Add the barley, adjust the salt if needed, and add fresh ground pepper.
- Simmer for an additional 30 minutes, or until the barley is cooked.
- Discard the bay leaves and serve.
Nutrition Facts (estimated)
Servings
6
Calories
262
Total fat
4g
Total carbohydrates
24g
Total protein
31g
Sodium
744mg
Cholesterol
83mg
You might also like