Chicken Barley Soup
Courtesy of Kalyn's Kitchen
2 cups diced cooked chicken (or 2 boneless-skinless chicken breasts)
8 cups chicken stock, homemade or canned
1 quart water
1 generous tablespoon Better Than Bouillon organic vegetable soup base (optional, but recommended for best flavor, other types of veggie stock cubes can be used)
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 tablespoon dried parsley
1 onion, chopped small
1 cup chopped celery
1 cup sliced or diced carrots
1/2 cup pearl barley
Fresh ground black pepper to taste, salt if desired
If you don't have leftover chicken, put two chicken breasts in a small saucepan with some water and a little bit of Better Than Bouillon Organic Low Sodium Chicken Base and simmer over very low heat about 20 minutes, or until the chicken is barely done. Let chicken cool, then dice into small pieces.
In a large stock pot, combine chicken stock, water, vegetable soup base, dried thyme, poultry seasoning, and dried parsley. Simmer 15 minutes while you chop veggies and chicken.
After 15 minutes, add chopped onion, chopped celery, sliced carrots, and barley. Start to simmer, and when the barley is nearly done (about 45 minutes) add the diced chicken. You may want to add a cup or so of water if the soup reduces too much.
When the barley is done to your liking, season the soup with fresh ground black pepper and salt to taste, and serve hot. (Be sure to taste before adding salt if using canned chicken stock, which can be rather salty.)
No comments:
Post a Comment