vegetable chicken barley soup

A bowl of this simple soup has everything you need. I felt pretty smug after making it recently – vegetables, whole grain and protein!

A friend brought me the recipe, and I was a little skeptical about not starting a soup with the usual saute of onion, garlic and carrots. But this one doesn’t want for anything…even though everything is simply simmered.

Here’s the recipe:

Put 2 cups of water, 2 cups of chicken broth and 2 cups of beef broth in a large pot. Add 2 raw cubed chicken breasts (skinless, boneless), 1 diced onion, 2 tsp crushed garlic, 1 bay leaf, salt and pepper. Bring to a boil, turn to low and simmer for about one hour.

Add 1 cup chopped zucchini, 1/2 cup chopped mushrooms, 1/2 cup chopped broccoli florets, 1 cup peeled and cubed squash (or sweet potato), and 1 cup barley (well rinsed). Bring back to a boil and simmer on low for another hour or so – until vegetables are desired texture.

It makes a hearty, barley-rich soup, and the chicken is incredibly tender. You could use whatever vegetables you have around (I happened to have mushrooms, zucchini and sweet potato).

CJR

 

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