Chicken Barley Soup 2
A hearty and comforting chicken barley soup with tender vegetables, aromatic herbs, and a rich broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 1 cup pearl barley, rinsed
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and black pepper to taste
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Stir in barley and reduce heat to a simmer. Cover and cook for 30 minutes.
- Add chicken pieces to the soup and continue cooking for 20–25 minutes, or until chicken is cooked through and barley is tender.
- Stir in frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Remove bay leaf and discard. Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
Serve hot with crusty bread for a complete meal.