Ingredients

The following ingredients have 9 Servings
  • 4 boneless, skinless chicken breasts
  • olive oil
  • 1 yellow onion (diced)
  • 2 - 3 large carrots (chopped)
  • 1 celery stalk (chopped)
  • 1 Tbsp garlic (minced)
  • 1 Tbsp flour
  • 6 cups chicken broth
  • 1 Tbsp chicken bouillon
  • 3 cups water
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp ground sage
  • 2 cups barley (NOT pearl)
  • salt and pepper (to taste)

Instruction

  • Heat 2 Tbsp olive oil in large Dutch oven over medium high heat. Toss in onions, carrots and celery; sauté vegetables until softened, about 4 minutes. Add minced garlic and sauté 1 minute. Stir in flour.
  • Pour in chicken broth, bouillon and 3 cups water. Add barley and chicken breasts then bring liquid to boil and reduce heat. Simmer 20 minutes.
  • Remove chicken breasts carefully with tongs, shred into bite size pieces and return to pot. Stir in parsley, thyme, sage, and salt and pepper to taste. Simmer an additional 15-20 minutes, or until barley is tender. Enjoy!