Chicken and Barley Soup
Recipe from: Dinner the Playbook
Ingredients
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots (about 1 large carrot)
- 1 cup chopped celery (about 2 celery stalks)
- 1/2 cup chopped red bell pepper (about 1/2 bell pepper)
- Salt and pepper to taste
- 4 cups chicken broth, plus more as needed
- 1 bay leaf
- 4 fresh thyme sprigs
- 3 to 4 boneless chicken breast halves
- 1/2 cup uncooked barley
- Handful of chopped fresh parsley, for garnish
Directions:
- In a large stockpot, warm the olive oil and red pepper flakes over medium heat for 1 to 2 minutes.
- Add the onions, carrots, celery, bell pepper, and salt and pepper and cook for 10 to 12 minutes, or until the onions are soft. Add the broth, bay leaf, and thyme and bring to a boil.
- Add the uncooked chicken and simmer, over medium-low heat, for 15 to 20 minutes.
- Remove the chicken from the pot and, using two forks, shred it.
- Return the chicken to the pot, add the barley, and simmer on low heat, covered, for 20-25 minutes, or until the barley is tender but not mushy.
- Add more broth*, if necessary. Discard the bay leaf. Sprinkle with parsley and serve.
*Use Kangen Water® if soup is too thick.
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