Chicken and Barley Soup
Servings: 6 people
Calories: 366kcal
Equipment
- Large soup pot
Ingredients
- 1 1/2 pounds boneless, skinnless chicken thighs
- 2 carrots
- 2 stalks celery
- 2 medium carrots
- 1 med onion
- 1 cup pearl barley
- 1/4 cup fresh parsley chopped
- 2 med parsnips
- 2 liters low-sodium chicken broth
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium to high heat
- Add chicken thighs and lightly brown on both sides. Remove before fully cooked through and set aside.
- Add onion, celery, carrots, and parsnips. Cook for 2-3 minutes until onions and celery start to soften.
- Add barley and stir to combine.
- Add chicken broth, parsley, and chicken thighs. Increase heat to bring to a light boil then reduce heat simmer until barley, carrots, and parsnips are soft, about 20-30 minutes.
- Remove chicken thighs and shred meat into bite-size peices then return to the pot.
- Remove from heat and season with ground pepper and salt to taste.
Nutrition
Serving: 6g | Calories: 366kcal | Carbohydrates: 34g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 231mg | Potassium: 798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3695IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg
