Description
Hearty and nutritious Chicken Barley Soup filled with tender chicken, vegetables, and chewy barley.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cooked and shredded
- 1 cup pearl barley
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until vegetables are tender.
- Add garlic and sauté for an additional minute.
- Stir in the shredded chicken, pearl barley, chicken broth, thyme, and rosemary.
- Bring the mixture to a boil, then reduce heat and simmer for about 30-40 minutes until barley is tender.
- Add spinach and simmer for another 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker soup, reduce the amount of broth.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg