Frugal Foodie Friday: Chicken Barley Soup for the Soul
Author: Alisa Fleming
Serves: 2
Ingredients
1 to 1-1/2 teaspoons grapeseed oil or other neutral-tasting cooking oil (depending on how many veggies you use)
1 to 2 medium carrots, diced (I usually use 1 medium to large carrot)
¼ of a medium nion, slivered or diced
½ cup sliced celery, about ¼-inch thick (optional – I just use if I have some on hand)
¼ cup pearl barley
½ teaspoon dried thyme
3 cups chicken broth (I always buy Imagine Organic brand on sale, it is our favorite)
6 to 8 ounces chicken, shredded or cubed (I have used leftover Cornish game hens, roasted chicken, and freshly baked boneless skinless chicken breasts)
¼ teaspoon salt, or to taste
Ground pepper, to taste (optional)
Instructions
Heat the oil in a medium-sized saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions soften.
Add the barley and thyme, and sauté for 3 to 5 minutes.
Finally, add the broth, chicken, and salt and bring the mixture to a boil. Reduce to low and cover.
Allow the soup to simmer for about 45 minutes, or until the barley reaches your desired tenderness. Usually this takes exactly 45 minutes, but a couple of times I had to allow it to simmer for an extra 10 minutes.
Season to taste with fresh ground pepper, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/alisa-s-blog/alisa-s-milk-free-blog/frugal-foodie-friday-chicken-barley-soup-for-the-soul