Chicken soup with barely

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 500 g (1 lb) chicken breast or thighs, boneless

• 8 cups chicken broth (low sodium preferred)

• ½ cup pearl barley, rinsed

• 1 bay leaf

• 1 tsp dried thyme

• ½ tsp dried oregano

• Salt & black pepper, to taste

• 2 tbsp fresh parsley, chopped

• Optional: squeeze of lemon juice

Instructions

1. Sauté Veggies:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds.

2. Add Chicken & Broth:
   Place chicken into the pot. Pour in chicken broth. Add bay leaf, thyme, oregano, salt, and pepper.

3. Add Barley:
   Stir in rinsed pearl barley. Bring to a boil, then reduce heat to low.

4. Simmer:
   Cover and simmer for 40–45 minutes, or until barley is tender and chicken is fully cooked.

5. Shred Chicken:
   Remove chicken, shred with forks, and return to the pot.

6. Finish:
   Taste and adjust seasoning. Add parsley and optional lemon juice. Serve hot.

Q & A

Q: Can I use boneless chicken thighs instead of breast?
A: Yes, thighs are juicier and add more flavor.

Q: Can I use quick-cooking barley?
A: Yes, but add it in the last 15–20 minutes of cooking.

Q: How thick is this soup?
A: Naturally thick and hearty due to barley. Add extra broth if you prefer it thinner.

Q: Is this soup freezer-friendly?
A: Yes, but barley will absorb liquid. Add more broth when reheating.

Q: Can I make it in a slow cooker?
A: Yes. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.