This Chicken Barley Soup is filling, nutritious, and crafted with just 6 ingredients! It’s easily customizable, and you can prepare it on the hob or in a slow cooker!
INGREDIENTS
1 tablespoon of oil
3 large carrots, peeled and chopped
2 ribs of celery, finely chopped
1/2 medium onion, finely chopped
5 cups of low-sodium chicken broth
2 chicken breasts (about 300g in total)
2/3 cup of pearl or pot barley, rinsed (120g)
1/2 teaspoon of salt
1/4 teaspoon of pepper
INSTRUCTIONS
In a large Dutch oven or soup pot, heat the oil over medium-high heat.
Add the carrots, celery, and onion and cook until the onion turns translucent, about 5 minutes, stirring frequently.
Pour in the broth, add the chicken breasts (whole and raw), barley, salt, and pepper.
Bring to a gentle simmer, cover, and reduce the heat to medium-low. Let it cook, stirring occasionally, until the barley is tender, around 45-60 minutes.
Remove the chicken from the pot and shred it using two forks. Add it back into the soup, taste, and adjust the seasoning with salt and pepper according to your taste.