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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.
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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.

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Add spinach and cook until wilted, about 1 minute, and serve

By Deeli from Richland, WA

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January 16, 20120 found this helpful

Looks great. I do something similar but omit the spinach and add leeks.

Reply Was this helpful? Yes
January 17, 20120 found this helpful

I would like to try this recipe because it sounds hearty and healthy.

Reply Was this helpful? Yes

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