Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup pearl barley
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 8 cups chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 1 tbsp olive oil
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Stirring spoon
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
To begin making my Chicken Barley Soup, I start by heating a tablespoon of olive oil in my large pot over medium heat. Once the oil is shimmering, I add the chopped onion, carrots, and celery, stirring them gently until they begin to soften, which usually takes about five minutes. The smell of the sautéing vegetables fills my kitchen, and I just love that! After that, I stir in the garlic and cook it for an additional minute. This step is crucial because it releases the garlic’s flavor into the soup. (See the next page below to continue steps…)