Ingredients and Weight:
- 2 tablespoons olive oil
- 1 medium onion, chopped (1 cup)
- 2 carrots, chopped (1 cup)
- 2 celery stalks, chopped (1 cup)
- 2 cloves garlic, minced
- 1 cup pearl barley
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
- Stir in the barley and cook for 1 minute.
- Add the chicken broth, shredded chicken, and peas. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is cooked through.
- Stir in the parsley and season with salt and pepper to taste.
Nutritional Information:
- Calories: 240
- Fat: 8g
- Carbohydrates: 35g
- Protein: 25g
Dish Characteristics:
- Hearty and flavorful
- Loaded with vegetables and protein
- Perfect for a cozy night in
- Customizable to taste preferences
User Comments:
- "This soup is so delicious and comforting. It's packed with flavor and the barley gives it a nice chewy texture."
- "I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal."
- "I added some chopped potatoes to my soup and it made it even more hearty and filling."
Special Precautions and Tips:
- If you don't have cooked chicken, you can use 1 pound of uncooked chicken breasts and cook them in the soup until done.
- You can also add other vegetables to your soup, such as green beans, corn, or bell peppers.
- To make the soup ahead of time, prepare it according to the recipe and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
