Chicken and Vegetable Barley Soup
chicken breast cooked and shredded
about 5 ounce chicken breast
medium carrots, chopped in half moon pieces
ribs of celery, chopped in half moon pieces
medium onion, minced
kale or spinach – chopped
can use fresh or frozen
cloves of garlic, minced
fresh thyme chopped
or 1 tsp dried thyme
red wine vinegar
reduced sodium broth or sodium free broth of your choice
olive oil or avocado oil
salt and pepper to taste
In a large pot add oil and sautee onions and garlic, add veggies and salt and pepper.
Cook until veggies are translucent about 10 min. Add vegetable stock, water and barely.
Bring soup to a boil until barely is done about 15 minutes, reduce heat to low and add black pepper, vinegar, and thyme.
More water can also be added if needed, season with more salt and pepper if you would like. Enjoy!