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Chicken, Barley and Spring Vegetable Soup

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“In ‘300 Sensational Soups’”
1hr 40mins

Ingredients Nutrition


  1. In a large pot, bring stock to a simmer over med-high heat.
  2. Add chicken, decrease heat and simmer for 10 minutes.
  3. Remove from heat, cover and let stand until chicken is no longer pink inside, about 5 minutes.
  4. Using tongs, transfer chicken to a plate and let cool slightly.
  5. Shred into bite-size pieces; set aside.
  6. Meanwhile, return stock to a simmer over medium heat; add the barley.
  7. Decrease heat and simmer for 20 minutes.
  8. Add carrots and simmer until barley is just tender, about 15 minutes.
  9. Add snow peas and simmer for 2 minutes.
  10. Add baby peas and reserved chicken; heat until steaming.
  11. Add parsley, salt, pepper, and lemon juice.
  12. Taste and adjust seasoning with salt and pepper.
  13. Ladle into heated bowls and garnish with croutons.

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