Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
Main Ingredients
- 1 lb chicken breast or thighs
- 3/4 cup pearl barley
- 8 cups chicken broth
Seasoning
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat Oil: In a large pot, warm the olive oil over medium heat until shimmering.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot, and cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Ingredients: Pour in the chicken broth and add the chicken pieces, pearl barley, dried thyme, salt, and pepper. Stir to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 45 to 50 minutes, or until the barley is tender and the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir well to distribute the shredded chicken evenly.
- Serve: Ladle the soup into bowls and serve warm for a nutritious and satisfying meal.
Notes
- Barley naturally thickens the soup, eliminating the need for additional thickeners.
- This soup stores well and is excellent for meal prepping.
- You can use chicken breast for a leaner option or thighs for richer flavor.
- Adjust seasoning with salt and pepper according to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
