Spring Chicken and Barley Soup
Spring’s crisp evenings call for a steaming bowl of soup. Dip your spoon into a satisfyingly filling, yet healthy and hearty chicken and barley soup.
To make, heat 1 tablespoon of oil over medium-low heat in a soup pot. Toss in ½ a cup of chopped onion, ½ a cup of chopped celery, and ½ a cup of chopped carrots and cover with a lid. Let the vegetables soften (about 10 minutes) and then add in 1 grated garlic clove. Cook for another minute.
Next, you’ll want to pour in 6 cups of chicken broth and place 1 large bone-in chicken breast along with 1/3 cup of pearl barley. Cover and cook over low heat until the chicken is cooked through.
Transfer the chicken to a plate, cut into bite size pieces, and discard the bone. Return the broth to a simmer, cover and cook until the barley is tender. When the barley is cooked through, add the chicken back in and cook for another 3 minutes. Lastly, toss in some finely chopped basil leaves and orange zest to taste and finish it off with salt and pepper. Ladle the soup into bowls and you’re done! This refreshing spring soup will warm you right up.