Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 4 medium celery stalks (diced small)
  • 4 medium carrots (diced small)
  • 1 medium yellow onion (diced small)
  • 1 pound boneless skinless chicken breasts (cut into 1/2-inch pieces)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 teaspoon poultry seasoning
  • 1 cup quick-cooking barley

Instruction

  • In a large heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Then, add in the celery, carrots, and onions. Cook, often stirring, until the veggies are softened and the edges of the onion are beginning to brown, about 5-8 minutes.
  • Add chicken and sprinkle with salt and pepper. Cook, stirring often until the chicken is almost cooked through, about 4 minutes.
  • Add the broth, thyme sprigs, and poultry seasoning, and bring the soup to boil.
  • Add the barley and give the soup a good stir. Reduce the heat to simmer and cover the pot. Simmer until the chicken is cooked through and the barley is tender​ about 10-13 minutes.
  • Remove the thyme sprigs, season the soup with salt and pepper, and serve.