Name: Chicken Barley Soup
Ingredients: 1 tablespoon olive oil; 2-3 cloves of garlic, minced; 1 yellow onion, diced; 2 large carrots, thinly sliced; 2 celery stalks, roughly chopped; 1 tablespoon fresh grated ginger or to taste (optional); 6 cups low sodium chicken broth; 1 pound chopped cooked boneless skinless chicken breast (I usually make mine in my Instant Pot); 1 teaspoon freshly chopped rosemary; 1 teaspoon freshly chopped thyme, stems removed; Zest of 1 lemon or to taste; ½ teaspoon salt; Freshly ground black pepper; 1 cup barley (I use Bob’s Red Mill)

Ingredients

Units Scale

1 tablespoon olive oil
2–3 cloves of garlic, minced
1 yellow onion, diced
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger or to taste (optional)
6 cups low sodium chicken broth
1 pound chopped cooked boneless skinless chicken breast (I usually make mine in my Instant Pot)
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
Zest of 1 lemon or to taste
1/2 teaspoon salt
Freshly ground black pepper
1 cup barley (I use Bob’s Red Mill)

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Instructions

Place a large dutch oven or pot over medium high heat and add in oil.
Once oil is hot, add in garlic, onion, carrots and celery.
Cook for a few minutes until onion becomes translucent.
Next add in grated ginger if using.
Sauté for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring soup to a boil, then stir in barley.
Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Taste and adjust seasonings if necessary.
Just before serving, top with fresh chopped herbs and lemon zest to taste (optional).