Name: Chicken Barley Soup
Ingredients: 1 tbsp olive oil or butter; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups chicken broth (low-sodium preferred); ½ cup pearl barley, rinsed; 2 bay leaves; 1 tsp dried thyme; ½ tsp dried rosemary; 2 cups cooked, shredded chicken; Salt & black pepper to taste; Optional: 1 tbsp fresh parsley, lemon juice, or ½ cup frozen peas

Ingredients

Scale

1 tbsp olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth (low-sodium preferred)
½ cup pearl barley, rinsed
2 bay leaves
1 tsp dried thyme
½ tsp dried rosemary
2 cups cooked, shredded chicken
Salt & black pepper to taste
Optional: 1 tbsp fresh parsley, lemon juice, or ½ cup frozen peas

Instructions

Sauté veggies: In a large pot, heat oil over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic; cook 30 seconds.
Simmer soup: Add broth, barley, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat. Cover and simmer 35–40 minutes, until barley is tender.
Add chicken: Stir in shredded chicken and optional peas. Simmer 5–10 minutes to heat through.
Finish: Remove bay leaves. Season with salt and pepper. For brightness, stir in a squeeze of lemon juice or fresh parsley.
Serve hot, with crusty bread or crackers.

💡 Pro Tips:
– Use rotisserie chicken for quick prep—shred and add at the end.
– For extra depth, add a splash of white wine with the broth.
– Make ahead: Flavors deepen overnight! Store in fridge up to 4 days or freeze for 3 months.

Prep Time & Nutrition (per serving, serves 6):