Chicken Barley Veggie Soup
A great way to eat vegetables is through soup! This chicken breast recipe is sure to be a crowd pleaser! You can easily freeze any of the left-overs for lunch the next day.
Notes
- Serve oyster crackers along with the soup.
- Freeze leftovers.
- For steps 1-4, you could also do all of this this ahead of time and also chill broth and remove any accumulated fat.
If you like this chicken breast recipe, be sure to check out our full collection of the 12 Ways to Jazz up Chicken Breast
Cooking Time40 min
Ingredients
- 8 large chicken legs and thighs (about 4 to 5 lbs chicken parts)
- water to cover
- 3 cups cooked pearl barley
- 3 large red bell peppers
- 3 large green bell peppers
- 3 large onions
- 3 large cloves of garlic, crushed
- 1 thick rib of leek
- 3 large carrots
- salt, pepper, and thyme to taste
Instructions
- Skin chicken parts and cover with water and cook until tender.
- Skim off any foam when cooking.
- Remove chicken to cool and strain broth.
- Shred or cut up cooled chicken.
- Coarse cube vegetables.
- In a very large stock pot, heat some extra virgin olive oil and cook vegetables several minutes to release flavors.
- Add the chicken broth, cooked chicken, cooked barley, and seasonings.
- Bring to a boil and cook on low simmer; covered until vegetables are tender, about 30 to 40 minutes.
- Correct seasonings.
- To keep as a soup, make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley.
- Makes about a gallon or over 12 servings.
