Chicken and Barley Soup
1 3/4 lbs boneless skinless chicken breast or thighs, cooked and shredded
2 Tbsp olive oil
1 1/2 cups chopped carrots (about 4)
1 1/2 cups chopped celery (about 4)
1 1/2 cups chopped yellow onion (1 large)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth, plus more as desired
3/4 cup pearl barley (uncooked)
2 bay leaves
1 tsp dried sage
1/2 tsp of each dried rosemary, thyme, and marjoram
Salt and freshly ground black pepper, to taste
1/4 cup slightly packed, chopped fresh parsley
1 Tbsp fresh lemon juice
Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 – 4 minutes, add garlic and saute 30 seconds longer. Stir in chicken broth, barley bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barley is tender, about 50 – 60 minutes.
Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
Tonight, I’m serving it a garden salad, crusty warm bread and fruit compote.