Chicken Barley Soup
Sept 22, 2022
Chicken Barley Soup (Recipe)
1 tablespoon extra-virgin olive oil (I use Kasadrinos)
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
Coarse salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Servings : 4
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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