Chicken Barley Soup
Chicken Barley Soup
There's nothing quite like a warm bowl of homemade soup, especially when it's a hearty and wholesome creation like this Chicken Barley Soup. This comforting recipe brings together a delightful combination of flavors, perfect for those looking for a nourishing warm meal.
- 1/2 cup barley, rinsed
- 1 tablespoon dried mint
- 1 1/2 pounds (700g) boneless, skinless chicken thighs
- 5-6 cups water with salt or chicken stock
- 1 onion, thinly chopped
- 2 potatoes, shredded
- 1 carrot, shredded
- 1/4 cup noodles (optional)
- 1/2 cup butternut squash, shredded (optional)
- Salt and pepper, to taste
In a large pot, combine the water or chicken stock and the rinsed barley. Add the dried mint and bring it to a boil. Reduce the heat to a simmer and cook for 30-40 minutes or until the barley is tender. If you're using noodles, you can add them during the last 10 minutes of cooking.
While the barley is cooking, in a separate skillet, heat a small amount of oil over medium-high heat. Add the chopped onion and cook until it becomes translucent.
Add the boneless, skinless chicken thighs to the skillet with the onion. Sauté the chicken until it's cooked through and no longer pink inside. Then, remove the chicken from the skillet and shred it into bite-sized pieces.
Once the barley is tender, add the shredded chicken, shredded potatoes, and shredded carrot to the pot. If you're using butternut squash, add it at this stage as well.
Allow the soup to simmer for an additional 10-15 minutes or until the vegetables are tender.
Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
Serve the Chicken Barley Soup hot, garnished with a sprinkle of dried mint if desired.
This hearty and wholesome Chicken Barley Soup is a comforting and nourishing meal that can be customized with or without noodles and butternut squash, depending on your preference. Enjoy!