Spring Chicken & Barley Soup Recipe

Name: Spring Chicken & Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 2 minced garlic cloves; 6 cups reduced-sodium chicken broth; 1 large chicken breast, skin removed, trimmed (8-10 ounces); 1/3 cup pearl barley; 1/3 cup shredded fresh spinach; 1/3 cup sliced mushrooms; 1 (15 ounce) can diced tomatoes; 1 cup trimmed and diagonally sliced asparagus (1/4 inch thick); 1/2 cup thawed frozen peas; 1/2 teaspoon coarse salt; fresh ground pepper; 1/2 cup lightly packed torn fresh basil leaf; 1 strip orange zest (1/2 by 2 inches)

Servings: persons

1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 minced garlic cloves
6 cups reduced-sodium chicken broth
1 large chicken breast, skin removed, trimmed (8-10 ounces)
1/3 cup pearl barley
1/3 cup shredded fresh spinach
1/3 cup sliced mushrooms
1 (15 ounce) can diced tomatoes
1 cup trimmed and diagonally sliced asparagus (1/4 inch thick)
1/2 cup thawed frozen peas
1/2 teaspoon coarse salt
fresh ground pepper
1/2 cup lightly packed torn fresh basil leaf
1 strip orange zest (1/2 by 2 inches)

1
Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
2
Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
3
Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
4
Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
5
Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
6
When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
7
Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
8
Gather basil and orange zest and finely chop together.
9
Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

816

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/2 cup finely chopped onion, 1/2 cup finely chopped celery, 2 minced garlic cloves, and more.

Yes, Spring Chicken & Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Chicken & Barley Soup

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