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Chicken Barley Soup

Quick-cooking barley has been hulled, steamed, and then dried, so it will become soft and plump in 10 minutes as it simmers in broth with chicken and aromatics.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Barley Soup

Source: Everyday Food, October 2011

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 medium yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces baby spinach (5 cups)

Directions

  1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.

  2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.

  3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

Cook's Note

Refrigerate cooled soup in an airtight container, up to 3 days.

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