Barley Chicken Soup
The weather is starting to get cool here, which has me thinking about all those fall and winter comfort foods like chilis and stews.
Equipment
- Dutch oven or stock pot
Ingredients
- 1 tbsp olive oil
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 2 garlic cloves divided
- 6 cups chicken broth
- 1 large bone-in chicken breast skin removed
- 1/3 cup pearl barely
- 15 oz canned, diced tomatoes
- 1 cup asparagus trimmed and sliced
- 1 cup peas canned, fresh, or thawed from frozen
- 1/2 tsp salt
- pepper to taste
Instructions
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
- Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute.
- Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes.
- Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
- When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
Notes
This recipe is 4 Green, 2 Blue, and 1 Purple WW points.