As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.
1-1/2lbsskinless bone-in chicken breast(makes 14 oz cooked)
7cupsreduced sodium chicken broth
2/3cupdry pearl barley
fresh ground black pepper(to taste)
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 30 minutes, or until the barley is cooked.
Discard the bay leaves and serve. Makes about 9 cups.