Chicken-Barley Soup
Warm up with a bowl of Everyday Food's comforting soup of chicken, quick-cooking barley, and spinach.
Chicken Barley Soup
Watch the Video
Chicken-Barley Soup
Warm up with a bowl of Everyday Food's comforting soup of chicken, quick-cooking...
Watch the Video
Chicken-Barley Soup
Warm up with a bowl of Everyday Food's comforting soup of chicken, quick-cooking...
- Comments()
Everyday Food, October 2011
- Prep Time 25 minutes
- Total Time 45 minutes
- Yield Serves 4
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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
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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.
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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.
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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.
So good. The spinach makes it extra special. If you don't have barley, brown rice works great too!
Me and my family love this soup.It is a mainstay for us.
This is a very satisfying soup and a great way to use up spinach. Have made it several times.
The spinach makes this soup phenomenal. I saw it last week on the show and just made my third batch today since I'm having my adult kids for dinner.
loved this soup. quick and easy and fantastic flavor.
I watched them make this soup, it looked so easy I had to try. Loved it! Taste great and was easy to make.
Easy, delicious. I could not find quick-cook barley, so I used regular barley and cooked it separately, then added it close to the end of cooking. Next time I think I will omit the thyme.
This was a very satisfying and delicious recipe.