Hearty Chicken Soup (Print)
Enjoy wholesome barley, juicy chicken, and garden-fresh veggies in a flavorful broth. Delicious, filling, and fast to make.
# Ingredients:
01 -
3/4 cup barley (measured dry).
02 -
1 teaspoon garlic powder.
03 -
1 teaspoon onion powder.
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1 tablespoon Italian herbs.
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1 medium yellow onion, diced (about 3/4 cup).
06 -
2 teaspoons salt.
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2 cloves garlic, minced (about 1 tablespoon).
08 -
2 medium carrots, diced (about 3/4 cup).
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3 celery stalks, chopped (about 3/4 cup).
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2 tablespoons olive oil.
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1 teaspoon pepper.
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2 cups pre-cooked shredded chicken.
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4 cups chicken broth.
# Steps:
01 -
Wash barley thoroughly, drain out excess water, and let it sit for later.
02 -
Pour olive oil into a big pot, warm it over medium heat. Toss in onions and garlic, shake in some salt and pepper, and cook until the onions soften.
03 -
Sprinkle in the garlic powder, onion powder, and Italian herbs. Give it all a good stir.
04 -
Mix in the carrots, celery, chicken, and barley. Stir everything together so it’s well-coated.
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Pour in the chicken broth, bring it up to a bubbly boil, then lower the heat. Taste the broth to check flavors, cover the pot, and simmer for 30 minutes until the barley softens up.
06 -
Give it a final taste and add more salt or pepper if something feels off.
# Notes:
01 -
You can swap in other pre-cooked chicken if needed.
02 -
Barley should always be rinsed to remove excess starch or dust.
03 -
Feel free to tweak the seasonings as you like for personal taste.