Chicken Barley Soup
You can use leftover cooked chicken by simply reducing the cooking/seasoning time in step two to just under 1 minute instead of 2 minutes. Yesterday, I switched the chicken with leftover turkey from Christmas and it turned out just as yummy. You can also add an extra 1/3 cup of barley if you like a thicker soup. One more thing, I like this recipe without adding more flavors, but if you would like to spice this soup up a bit, add some poultry seasoning or Italian seasoning to taste.
Ingredients:
- 1 Tbsp. extra virgin olive oil
- 8 celery ribs, diced small
- 1 medium yellow onion, diced small
- 2 boneless, skinless chicken breasts or thighs, cut into 1/2 inch pieces
- salt and pepper to taste
- 3 (14.5 oz) cans chicken broth or 5 1/2 cups
- 1 cup pearl barley
- 5 cups (5 oz.) baby spinach
Directions:
Heat oil over medium high in a large pot, add celery and onion and cook until just tender, about 8 minutes.
Add chicken, season with salt and pepper to taste and cook, while stirring, for 2 minutes.
Add broth, bring to a boil, stir in barley, reduce heat to low, cover and simmer until barley is tender and chicken is cooked through, about 10 to 15 minutes.
Add spinach and cook until wilted, about 1 minute, and serve
By Deeli from Richland, WA
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By
01/17/2012
I would like to try this recipe because it sounds hearty and healthy.
By
01/16/2012
Looks great. I do something similar but omit the spinach and add leeks.
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