Chicken Barley Soup

Name: Chicken Barley Soup
Prep time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 4 carrots, diced small; 4 celery stalks, diced small; 1 medium yellow onion, diced small; 2 boneless, skinless chicken breasts, cut into ½-inch pieces; Coarse salt and ground pepper; 6 cups low-sodium chicken broth; 5 sprigs thyme; 1 cup quick-cooking barley; 5 ounces baby spinach (5 cups)

3.7

(246)

10 Reviews

By

Martha Stewart Test Kitchen

Updated on May 28, 2020

Prep Time:

25 mins

Total Time:

45 mins

Servings:

4

Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.

Ingredients

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into ½-inch pieces
Coarse salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)

Directions

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

Cook's Notes

Quick-cooking barley has been hulled, steamed, and then dried, so it will become soft and plump in 10 minutes as it simmers in broth with chicken and aromatics.

Originally appeared: Everyday Food, October 2011