Chicken, Barley, and Herb Garden Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1/2 cup pearl barley, rinsed
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add barley and cook for 2 minutes, stirring constantly.
4. 4 Add chicken pieces and cook until lightly browned.
5. 5 Pour in chicken broth and diced tomatoes; bring to a boil.
6. 6 Reduce heat, cover, and simmer for 30 minutes.
7. 7 Stir in thyme, oregano, salt, and pepper.
8. 8 Continue simmering until chicken is cooked through and barley is tender.
9. 9 Stir in parsley, dill, and lemon juice before serving.

Equipment

• Large pot

Variations

• Substitute chicken with chickpeas for a vegetarian version.
• Add a pinch of red pepper flakes for a spicy kick.

Substitutions

• If pearl barley isn't available, use farro or another grain of your choice.

Pairings

• Rustic bread
• Leafy green salad

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Feel free to add more herbs to suit your taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Pair with a glass of white wine for a delightful meal.

FAQ