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https://www.spendwithpennies.com/chicken-barley-soup/
Chicken Barley Soup
servings 6
author Holly Nilsson
ingredients
▢1 tablespoon olive oil
▢1 large onion
▢1 clove garlic minced
▢8 cups low sodium chicken broth or homemade
▢1 ½ cups carrots chopped
▢3 stalks celery chopped
▢14.5 ounces low sodium diced tomatoes canned, lightly drained
▢¾ cup pearl barley
▢2 ½ cups cooked chicken
▢2 bay leaves
▢1 teaspoon poultry seasoning
▢½ teaspoon dried thyme
fresh herbs (optional)
▢2-3 tablespoons fresh dill
▢3 tablespoons fresh parsley
▢1 tablespoon olive oil
▢1 large onion
▢1 clove garlic minced
▢8 cups low sodium chicken broth or homemade
▢1 ½ cups carrots chopped
▢3 stalks celery chopped
▢14.5 ounces low sodium diced tomatoes canned, lightly drained
▢¾ cup pearl barley
▢2 ½ cups cooked chicken
▢2 bay leaves
▢1 teaspoon poultry seasoning
▢½ teaspoon dried thyme
fresh herbs (optional)
▢2-3 tablespoons fresh dill
▢3 tablespoons fresh parsley
instructions
1.Heat olive oil over medium heat in a large pot. Add onion & garlic and cook until slightly softened. Add remaining ingredients except fresh herbs.
2.Bring to a boil and let simmer uncovered for 1 hour or until barley is tender.
3.Discard bay leaves and stir in fresh herbs.
1.Heat olive oil over medium heat in a large pot. Add onion & garlic and cook until slightly softened. Add remaining ingredients except fresh herbs.
2.Bring to a boil and let simmer uncovered for 1 hour or until barley is tender.
3.Discard bay leaves and stir in fresh herbs.
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