Chicken Soup with Barley

Ingredients

1 pound boneless, skinless chicken breasts or thighs

1 ½ cups pearl barley, rinsed

1 medium onion, finely chopped

2 carrots, peeled and sliced

2 celery stalks, diced

3 garlic cloves, minced

6 cups chicken broth

2 cups water

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1. Cook the Chicken

Crockpot Full of Mushroom Beef And Noodles

Heat 1 tablespoon of olive oil in a large pot over medium heat.

Add the chicken breasts (or thighs) and sear for 6–8 minutes per side, until golden and fully cooked through.

Transfer the chicken to a plate and let it cool slightly, then shred into bite-sized pieces. Set aside.

2. Sauté the Vegetables

In the same pot, add the remaining 1 tablespoon of olive oil.

Sauté the onion, carrots, and celery for about 5 minutes, until softened.

Stir in the garlic and cook for 1 more minute until fragrant.

3. Add Broth and Barley

Pour in the chicken broth and water.

Stir in the rinsed barley, thyme, parsley, and bay leaf.

Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the barley is tender.

4. Finish the Soup

Return the shredded chicken to the pot.

Season with salt and pepper to taste.

Let the soup simmer gently for another 10 minutes to allow the flavors to meld.

5. Serve and Enjoy

Remove and discard the bay leaf.

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.