Chicken Barley Soup

 CHICKEN BARLEY SOUP

Highly recommended: healthy, easy to make, and delicious!

1 TBS oil

750 g (1.5 lbs) boneless, skinless chicken breasts, cubed

1 cup diced celery

1 cup diced carrot

1 onion, chopped

1/2 cup barley

1 liter (4 cups) chicken broth

Summer savory (Bohnenkraut), thyme, pepper to taste

1 Bay leaf

In a large pot or Dutch oven, over medium heat, saute the chicken until brown. Add vegetables and barley, and saute a few minutes more. Add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer 45 to 60 minutes. Remember to remove the bay leaf before serving.


NOTES:

This made just enough for three adults. Next time I will make half as much again, or double.

I used two relatively small chicken breasts, which wasn't much meat. The usual rule is one per person being served. You can add more or less, depending on the size of the chicken breasts and how much meat you want in the soup.

When I read the recipe, I thought the long simmering time was ridiculous. It is not, it is worth it. The soup becomes creamy and the flavors blend together beautifully.

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