Chicken Barley Soup

Warm up with a bowl of this Chicken and Barley Soup! My entire family loves this including my five year old, and the leftovers are better the next day!

This week’s forecast – snow, snow and more snow! Making soup is my way of dealing with February and the cold. I like to use chicken on the bone when making soup because it adds more flavor. If you prefer to use water instead of broth, that is fine too, just add salt to taste.

Make a big pot of this, and freeze the leftovers if you wish! Enjoy and stay warm!

Chicken Barley Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/2 cups  • Points+: 6 pt • Smart Points: 5
Calories: 262 • Fat: 4 g • Carb: 24 g • Fiber: 5 g • Protein: 31 g • Sugar: 2 g
Sodium: 744 mg (without salt)  • Cholest: 83 mg

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
  • 7 cups reduced sodium chicken broth
  • 1/4 cup chopped parsley
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper, to taste

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.

Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Makes about 9 cups.