Chicken Barley Soup
Chicken Barley Soup has chicken, tender pearls of cooked barley, plus spinach and leeks in a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: soup
- Method: Boiling, simmer
- Cuisine: American
Ingredients
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound diced leeks, whites only and cleaned of sand
- 1 cup uncooked pearl barley (5.3 ounces in weight)
- 3 quarts chicken stock, homemade if possible. If not, buy low sodium stock
- 2 1/2 pounds boneless skinless chicken thighs, trimmed of fat and connecting tissue, left whole (about two pounds after trimming)
- 1 cup flat leaf parsley, chopped
- 1/2 teaspoon freshly ground black pepper
- 4 ounces baby spinach
- Salt, only if needed
Instructions
- In a medium soup pot, heat olive oil over medium heat and once hot, add the leeks and barley and sauté for about five minutes, or until the leeks have become somewhat soft.
- Add the stock, whole chicken thighs, parsley and black pepper.
- Bring to a boil, cover and lower to a low simmer.
- Cook 20-30 minutes or until the barley is tender.
- Remove the chicken and shred with two forks.
- Add spinach and shredded chicken back into the pot.
- Heat just to serving temperature.
- Taste for salt and adjust if needed and serve in bowls.
- Add more stock if the barley absorbs too much of the liquid.
Find it online: https://www.afamilyfeast.com/chicken-barley-soup/
