| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 1 tbsp virgin olive oil
- 4 Carrots diced small
- 4 celery stalks diced small
- 1 yellow onion medium and diced small
- 2 Chicken Breasts boneless and skinless ( ½ inch pieces)
- Coarse salt and ground pepper
- 6 cups chicken broth low-sodium
- 5 sprigs thyme
- 1 cup barley quick-cooking
- 5 cups baby spinach
- 1 tsp poultry seasoning
Ingredients
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- Take a heavy-bottomed pan. Heat some oil in it. On medium-high flame add the carrots, celery and onions. Sauté the vegetables until they turn soft and tender. This may take 8-10 minutes.
- To the vegetable mixture, add the chicken pieces. Then add salt and pepper. Cook the mixture until the chicken turns opaque. Keep stirring for 2 minutes.
- Add the chicken broth and thyme. Bring it to boil. Then add the barley, cover the pan and let it cook for 10 to 12 minutes. Add the poultry seasoning. Lastly, add the spinach and cook it until it is wilted.
Recipe Tip You can add any vegetables of your choice. Make sure to cook them properly before adding the chicken. Share your version of this recipe Do you make chicken Barley Soup at home? What spices or seasonings do you use? Share your version with us. In the meanwhile, check out our other Chicken Soup recipes here. Frequently Asked Questions Do I have to soak the barley before cooking? It depends on your preference. You can pre-soak the barley or add it directly as is and let it cook with the broth. What do I do if my soup is too thin? If your soup is too thin, then take one or two tablespoons of butter and the same amount of flour. Mix it nicely and stir it gently into the soup. You can also add the corn starch slurry to thicken the soup.