05 Feb Chicken and Vegetable Barley Soup

Cold snowy days calls for warm hearty soup! This quick and easy chicken and vegetable barely soup is delicious, filing and great when you want something to warm you up! Make a pot of this soup to last you through the week.

Print Recipe

Chicken and Vegetable Barley Soup

Prep Time

10

Cook Time

25

Servings

Ingredients

• chicken breast cooked and shredded about 5 ounce chicken breast
• 2 medium carrots, chopped in half moon pieces
• 2 ribs of celery, chopped in half moon pieces
• 1 medium onion, minced
• 1 cup kale or spinach - chopped can use fresh or frozen
• 4 cloves cloves of garlic, minced
• 1 2 tsp fresh thyme chopped or 1 tsp dried thyme
• 2 tbsp red wine vinegar
• 6 cups reduced sodium broth or sodium free broth of your choice
• 1/3 cup pear barley
• 1 tbsp olive oil or avocado oil
• 4 cups water
• salt and pepper to taste

Prep Time 10 Cook Time 25 Servings Ingredients chicken breast cooked and shredded about 5 ounce chicken breast 2 medium carrots, chopped in half moon pieces 2 ribs of celery, chopped in half moon pieces 1 medium onion, minced 1 cup kale or spinach - chopped can use fresh or frozen 4 cloves cloves of garlic, minced 1 2 tsp fresh thyme chopped or 1 tsp dried thyme 2 tbsp red wine vinegar 6 cups reduced sodium broth or sodium free broth of your choice 1/3 cup pear barley 1 tbsp olive oil or avocado oil 4 cups water salt and pepper to taste

Instructions

1. In a large pot add oil and sautee onions and garlic, add veggies and salt and pepper.
2. Cook until veggies are translucent about 10 min. Add vegetable stock, water and barely.
3. Bring soup to a boil until barely is done about 15 minutes, reduce heat to low and add black pepper, vinegar, and thyme.
4. More water can also be added if needed, season with more salt and pepper if you would like. Enjoy!