Quick and Easy Chicken Barley Soup

Well it seems that the warm weather here in Western PA was just teasing us over the past few weeks.  I was all set for Spring, buying sandals, painting my nails cheery bright colors again.  But sadly the snow and freezing cold weather returned, making this warm Chicken Barley Soup a necessity.

This soup recipe is probably one of the best chicken soups I’ve ever made.  It is so flavorful and the barley makes it nice and filling.

It is extremely easy to make as well. I cheated a bit and used a store bought, pre-cooked rotisserie chicken so I could quickly assemble this soup with very little time and effort needed.

All you need to do is heat some olive oil in the bottom of a stock pot.  Add some onion and garlic and cook for a minute or two.

Toss in your chopped carrots and celery and continue cooking for another three to five minutes.  Add all of your other ingredients into the pot and bring it to a boil.  Reduce the heat and simmer the soup until the barley is tender.

That’s it.  So simple but trust me, you’ll love it!

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Chicken Barley Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 clove garlic, minced
• 1 & 1/2 cups chopped carrots
• 3 stalks chopped celery
• 8 cups low sodium chicken broth
• 14.5 oz can petite diced tomatoes, drained
• 3/4 cup barley
• 2 & 1/2 cups cooked chicken
• 2 bay leaves
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme

Directions:

1. In a large stock pot, heat olive oil over medium heat. Add onion & garlic and cook until slightly softened.
2. Add in the carrots and celery and cook for another 3 - 5 minutes.
3. Stir in the remaining ingredients.
4. Bring to a boil, reduce heat and simmer uncovered for about an 1 hour or until barley is cooked.
5. Discard bay leaves and serve.

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https://myfindsonline.com/chicken-barley-soup/

Recipe from Spend With Pennies.

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