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–+ servings

Chicken and Barley Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course, Soup
Cuisine American
Servings 6 people
Calories 366 kcal

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: 6gCalories: 366kcalCarbohydrates: 34gProtein: 32gFat: 12gSaturated Fat: 3gCholesterol: 108mgSodium: 231mgPotassium: 798mgFiber: 6gSugar: 3gVitamin A: 3695IUVitamin C: 6mgCalcium: 53mgIron: 3mg
Keyword soup
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