Chicken and Barley Soup

Details

This hearty soup is perfect for those days when you don’t feel like cooking at all. Simple, tasty and nutritious, this soup will hit you in all of the right spots! 

Ingredients

• 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb / 454 g), cubed
• 2 Tbsp / 30 ml extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and cut into ¼-inch / ½-cm coins
• 3 stalks of celery, chopped into ¼-inch / ½-cm pieces
• 1 large tomato, chopped into ¼-inch / ½-cm pieces
• 1 tsp / 5 ml dried thyme
• 1 tsp / 5 ml dried celery seed
• ½ cup / 120 ml pearl barley
• 2 qt / 2 L low-sodium organic chicken broth
• ½ tsp / 2.5 ml each sea salt and freshly ground black pepper

Preparation

1. Place barley in bowl with just enough water to cover it.
2. Heat olive oil on medium heat in an 8-quart stockpot.
3. Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.
4. Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.
5. Add the chicken broth, vegetables, and spices to the pot.
6. Drain the water from the barley. Add the barley to the soup.
7. Let the soup boil for 30 minutes on medium heat.