Chicken, Barley and Spring Vegetable Soup
- 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.
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