Chicken Barley Soup

Chicken soup may food for the soul but adding barley makes it even more hearty and healthy. Barley, a whole grain, adds fiber, vitamins and minerals.  And, this soup is versatile --- I added leftover red and yellow bell peppers this time but frozen peas and fresh spinach would be great additions, too (both the frozen peas and fresh spinach should be added near the end of the cooking period.)

We served this yummy soup with 40-Minute Everything Bagel Dinner Rolls/Buns — a great combination on a cold, winter night.

Pearl barley (pictured below) will usually expand to 3 1/2 times its volume when cooked.

 

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

   
4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.

Recipe without photos . . .

Chicken Barley Soup     4 servings

1 tablespoon olive oil

2 large carrots peeled and chopped

1 rib celery finely chopped

1/2 medium onion finely chopped

1/2 red or yellow pepper, diced (optional) 

2 to 3 teaspoons minced garlic

4 to 5+ cups low sodium chicken broth

2 chicken boneless, skinless breasts

1/2 cup pearl barley rinsed 

2 sage leaves or about 1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a large Dutch oven or soup pot, heat oil over medium-high heat.

2. Add carrots, celery, onion and peppers; cook until onion is translucent, about 5 minutes, stirring often. Add garlic near the end.
3. Add 4 cups broth, chicken breasts (raw and whole), barley, sage, salt and pepper.

4. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45 to 60 minutes, adding addition 1 cup+ broth if needed.
5. Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.