Perfect Soup for Every Season!
Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though it differs in that some varieties are high in lysine. It is cooked mainly in soups and stews.
Learn more about Barley!
Chicken Soup with Veggies and Pearl Barley
6 cups low sodium chicken broth (plus 1 or 2 cups more if needed)
1 tablespoon olive oil
1 boneless, skinless chicken breast, cut in bite size pieces
1 cup pearl barley
4 carrots, cut in thick pieces
1 yellow squash, peeled and cut in circles
1 zucchini, peeled and cut in circles
1 cup of frozen peas
1/2 cup of frozen corn
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
Salt by taste if needed
In a large stock pot saute carrots and chicken in olive oil over low heat for a few minutes. Add in squash and zucchini and saute all together for about 10 minutes over low heat or until carrots start to soften and chicken is all white on all sides.
Add in chicken broth, mix everything well and turn the heat to medium. Cook another 10 to 15 minutes and when the broth boils add in pearl barley, frozen peas, frozen corn, parsley, salt and pepper (or seasoning of choice). Mix and reduce heat to medium/low.
Let simmer for 20 minutes stirring occasionally (if the soup becomes too thick add additional cup or two of the broth to make it more soup like). When veggies are all soft, and pearl barley is double in size turn off the heat and let soup sit on the stove covered for additional 10 to 15 minutes before serving.
Ladle soup into bowls and serve with bread or on its own.