Chicken, Barley and Spring Vegetable Soup

Name: Chicken, Barley and Spring Vegetable Soup
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 8 cups chicken stock; 1 1/2 lbs boneless skinless chicken breasts; 1/2 cup pearl barley; 2 carrots, cut diagonally into 1/4-inch slices; 8 ounces snow peas, trimmed and halved diagonally; 1 cup frozen baby peas, thawed; 1/4 cup finely chopped fresh parsley; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 teaspoon fresh lemon juice; buttery crouton

Submitted by ratherbeswimmin

"In ‘300 Sensational Soups’"

Download

Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 8

ingredients

8 cups chicken stock
1 ¹⁄₂ lbs boneless skinless chicken breasts
¹⁄₂ cup pearl barley
2 carrots, cut diagonally into 1/4-inch slices
8 ounces snow peas, trimmed and halved diagonally
1 cup frozen baby peas, thawed
¹⁄₄ cup finely chopped fresh parsley
1 teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 teaspoon fresh lemon juice
buttery crouton

directions

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