I made this the other day and my family did everything but lick the bowl. Its easy, quick and very yummy!!
Chicken & Barley Soup
1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 cups shredded chicken
Coarse salt and ground pepper
8 cups low-sodium chicken broth
5 sprigs thyme (if you have it)
1½ cup barley
Directions
In a large Dutch oven, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken and season generously with salt and pepper.
In a large Dutch oven, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken and season generously with salt and pepper.
Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender, about 30 minutes.
If desired, (I prefer this, but the kids don’t) add several handfuls of baby spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
adapted from Everyday Food
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melissaangert
melissaangert
melissaangert
melissaangert
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