Description
A hearty stovetop dish featuring chicken, pearl barley, and assorted vegetables, perfect for cold evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion
- 1 clove garlic, minced
- 8 cups reduced sodium chicken broth
- 1 1/2 cups sliced carrot
- 3 ribs celery, sliced
- 1 can (14.5 ounces) diced tomatoes, lightly drained
- 3/4 cup pearl barley
- 2 1/2 cups cooked chopped chicken
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme leaves
- Fresh herbs (optional): 2 to 3 tablespoons chopped fresh dill and 3 tablespoons chopped fresh parsley
Instructions
- Heat olive oil over medium heat in a large pot.
- Add onion and garlic; cook until slightly softened and fragrant, about 3 minutes.
- Stir in sliced carrot and celery, cooking until the vegetables start to soften.
- Add the chicken broth, diced tomatoes, pearl barley, cooked chicken, bay leaves, poultry seasoning, and thyme.
- Increase heat and bring the mixture to a boil.
- Reduce to a simmer, uncovered, for about 60 minutes, or until the barley is tender.
- Discard the bay leaves and stir in the fresh herbs right before serving.
Notes
Add Parmesan cheese for richer flavor, or serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg