Quick and Easy Chicken Barley Soup

 

This Souper Sunday recipe came together super fast and tasted delicious.  It made enough for lunches all the next week. I love that you put the chicken breast in whole to cook it then shred it at the end. Let me know if you make this.

1 tablespoon oil

3 large carrots, peeled and chopped

2 ribs celery, finely chopped

1/2 medium onion, finely chopped

5 cups low sodium chicken broth

2 chicken breasts, (about 300g total)

2/3 cup pearl or pot barley, rinsed (120g)

1/2 teaspoon salt

1/4 teaspoon pepper

In a large dutch oven or soup pot, heat oil over medium-high heat.

Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.

Add broth, chicken breasts (raw and whole), barley, salt and pepper.

Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.

Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.