Hearty Chicken and Barley Soup
This hearty chicken and barley soup is prepared using whole grain barley, fresh herbs such as thyme, celery, and lean chicken meat. It is a delicious, healthy, nutrient-packed bowl of soup to keep you warm during winter nights.
Servings: 4
Calories: 385kcal
Ingredients
- ¾ cup barley raw
- 1 lb boneless skinless chicken cut into bite size pieces
- 2 celery stalks finely chopped
- 2 medium tomato chopped
- 1 onion finely diced
- 2-3 springs of fresh thyme (or 1 teaspoon dried thyme)
- 2-3 cloves garlic minced
- ½" ginger finely julienned
- 1 teaspoon smoked paprika divided
- 3 cup organic chicken stock low sodium
- 3 cup water
- 1 tablespoon avocado oil
- salt and pepper
Instructions
- Heat oil in a stock pot on medium to high heat. Add chicken, salt, pepper and ½ teaspoon smoked paprika. Sauté chicken for about 5-6 min or until tender and all the water has evaporated. Take out the chicken and keep aside
- In the same pot, add minced garlic and ginger and cook until fragrant for about 30 sec. Then add onion and sauté until translucent
- Add chopped tomatoes and cook for about 2-3 min.
- Add celery, barley, chicken stock and water. Bring the mixture to a boil.
- Then add fresh thyme, salt, pepper, and the remaining smoked paprika. Simmer the mixture on low heat for about 25 to 30 min.
- Add cooked chicken, adjust seasonings, if necessary and simmer for about 5 min.
Notes
- You can cook chicken breast or thigh first and then cut them into bite size pieces. However, make sure that the chicken is well done
- If you don't like ginger, you can skip it altogether
- You can also add vegetables like carrot, spinach, peppers etc. to make it even more healthy (and colorful!).
- Looking for meatless version? Follow this recipe to make Vegetable Barley Soup
Nutrition
Calories: 385kcal