SEE ALSO: 5 Power Soup Recipes

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup finely diced white onions
  • 1/2 cup thinly sliced celery
  • 1 large garlic clove, chopped
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • 1 (14 1/2 oz) can chopped tomatoes
  • 1/3 cup barley
  • 1 medium roasted chicken, shredded
  • 3 tbsp chopped fresh parsley
  • Zest 1/2 lemon

Directions

  1. Preheat a large soup pot on medium heat for 1 minute. Add oil and sauté onions and celery for 2 minutes, stirring occasionally. Do not brown.
  2. Add garlic, mushrooms, and bay leaves and continue to sauté for an additional 3 minutes. Add broth and tomatoes. Stir and bring to a boil.
  3. Once boiling, reduce to a simmer and partially cover with lid. Cook for 15 minutes.
  4. Add barley and cook for 20 minutes.
  5. Add chicken and continue to simmer for another 15 minutes.
  6. Add parsley and lemon zest.
Want a copy on the go?
Print
Topics: