Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil
  • 6 garlic cloves, sliced thinly
  • 1 1/2 tsp crushed red pepper flakes
  • 1 small sweet onion, diced
  • 8 cups chicken broth
  • 1 cup barley
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 large bunch kale, stems removed and roughly chopped
  • 1 1/2 lemons, juiced
  • kosher salt and black pepper to taste

Instruction

  • In large pot or dutch oven, heat olive oil over medium heat. Add garlic, stirring often for 2-3 minutes. Transfer the garlic and oil to a heatproof bowl and stir in crushed red pepper flakes.
  • Return pot to medium heat and add 1 tbsp of the garlic oil. Add onion and cook until translucent, about 5 minutes.
  • Add chicken broth, barley, and chicken to pot. Bring to boil and then reduce heat to low. Simmer, uncovered, for 20 minutes or until chicken is cooked through.
  • Remove chicken and shred. Continue cooking soup for another 30-40 minutes or until barley is cooked.
  • Once barley is cooked, stir in kale and shredded chicken. Remove pot from heat and add lemon juice. Taste for seasoning.
  • Serve in bowls and top with reserved garlic chili oil.