This comforting soup is easy to make, and a great way to use up leftover chicken. See the post above for additional ingredient options. We've made this soup a lot!
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
1 tablespoon oil
2 medium carrots, peeled and diced
½ medium yellow onion, chopped or diced
1 cup sliced celery, about ¼-inch thick (optional)
½ cup pearl barley (see post above for gluten-free option)
1 teaspoon dried thyme
6 cups dairy-free chicken broth
3 cups cooked shredded or diced chicken
½ teaspoon salt, or to taste
Ground pepper, to taste (optional)
Instructions
Heat the oil in a medium saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions are soft.
Add the barley and thyme, and sauté for 3 to 5 minutes.
Add the broth, chicken, and salt and bring the mixture to a boil. Reduce to low and cover. Let the soup simmer for 45 minutes, or until the barley is tender.
Season to taste with fresh ground pepper, if desired.