Ingredients and Weight:
- Chicken breasts (boneless, skinless): 2 lbs
- Onion (chopped): 1 cup
- Celery (chopped): 1 cup
- Carrots (chopped): 1 cup
- Pearl barley: 1 cup
- Chicken broth: 8 cups
- Bay leaf: 2
- Dried thyme: 1 teaspoon
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Season the chicken breasts generously with salt and pepper.
- Heat a large pot over medium heat. Sear the chicken breasts until golden brown on all sides. Remove them from the pot and set aside.
- Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, or until softened.
- Stir in the barley and cook for 1 minute.
- Add the chicken broth, bay leaf, thyme, and chicken breasts back to the pot.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the barley is tender and the chicken is cooked through.
- Season with additional salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Protein: 25 grams per serving
- Carbohydrates: 30 grams per serving
- Fat: 10 grams per serving
Dish Characteristics:
- Savory and comforting
- Packed with vegetables and lean protein
- Easy to digest and suitable for different diets
- Perfect for cold weather or as a light meal
User Comments:
- "This soup is so simple to make and the flavor is out of this world. I love the combination of chicken and barley."
- "I've tried many barley soups but this is by far the best one. It's so rich and flavorful."
- "I made this soup for my family and they raved about it. I will definitely be making it again."
Tips:
- You can use chicken thighs instead of breasts for a richer flavor.
- If you don't have pearl barley, you can substitute it with regular barley, but it will take a bit longer to cook.
- Serve the soup with crusty bread or crackers for dipping.
