Chicken Barley Soup
This Chicken Barley Soup is so easy to throw together and always as hit with my family! Chicken, veggies, barley, savory broth.. you can't go wrong!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery stalks diced
- 3 carrots diced
- 2 garlic cloves minced
- 2 teaspoons fresh thyme leaves
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 ½ pounds skin on bone-in chicken breasts or thighs
- 1 cup pearled barley
- 8 cups chicken broth
- 1 lemon zest and juice
- 1 (5-ounce) box baby kale
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add onion, celery and carrots. Cook for 8 to 10 minutes until softened.
- Add garlic, thyme, salt and pepper, and cook for 1 minute. Add the chicken, barley and chicken broth, and bring to a boil. Reduce to a simmer cover and cook for 25 minutes.
- Remove the chicken from the pot and set aside to cool for a few minutes on a cutting board. Shred the chicken, taking care to discard all of the skin and bones.
- Turn off the heat, stir in the shredded chicken, lemon zest and juice, baby kale and stir until the kale is wilted.
Nutrition
Serving: 1.5cups | Calories: 381kcal | Carbohydrates: 38g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 773mg | Potassium: 813mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7585IU | Vitamin C: 36mg | Calcium: 118mg | Iron: 3mg
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