Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 3 large carrots (peeled and chopped)
- 2 ribs celery (finely chopped)
- 1/2 medium onion (finely chopped)
- 5 cups low sodium chicken broth
- 2 chicken breasts ((about 300g total))
- 2/3 cup pearl or pot barley (rinsed (120g))
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- In a large dutch oven or soup pot, heat oil over medium-high heat.
- Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
- Add broth, chicken breasts (raw and whole), barley, salt and pepper.
- Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
- Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.
