LEARN :: FUEL :: PERFORM
This soup is the best comfort meal on a rainy or snowy day and the leftovers are even better the next day! This one will not disappoint!
- 3/4 lbs chicken breast boneless, skinless
- 7 cups chicken broth reduced sodium
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2/3 cup barley dry
- 1/4 cup flat-leaf parsley chopped
- 2 cloves garlic chopped
- 2 tbsp olive oil
- salt & pepper to taste
Heat a large saucepan on medium heat. Add the oil, onion, carrot, celery and garlic and cook for 2 min, stirring constantly. Season with salt and pepper.
Add chicken (not chopped), broth and parsley. Bring to a boil.
Cover and simmer for 30 min (or until chicken is cooked).
Remove the chicken and shredd it (watch your fingers ... the meat will be hot). Return chicken to the pot with the barley. Simmer for an additional 30 min or until the barley is tender. Adjust the seasoning and serve.
You can also use skinless bone-in chicken breast for extra flavour. This soup will keep in the fridge for 3-4 days and can freeze for up to 3 months.