I could make soup everyday, and my 5 year old would be the happiest girl in the world. She loves most any soup I make and it's so much fun to see how she likes some we've never tried before. After we ate, she asked me what type of grain was in this soup. I have no idea how she even knows barley is a grain, at the age of 5. She continues to amaze me with her knowledge all the time!
This soup is one of those that when you have nothing else to make, you throw everything in the fridge and freezer into a pot, and see how it turns out! Well, we definitely LOVED how this soup turned out! The broth is so flavorful with the diced tomatoes added in, and barley adds the perfect texture. We have so many favorite soups, and this one is now added to the list! Enjoy!
Chicken and Barley Soupby
- 1 1/2 pounds chicken breast, cut into bite sized pieces
- 3/4 cup onion, diced
- 3 cloves garlic, minced
- 9 cups chicken broth
- 5 ounces frozen spinach, thawed
- 1- 14.5 ounce can diced tomatoes
- 1 1/2 cups carrots, sliced
- 1- 15 ounce can white beans, drained and rinsed
- 1 teaspoon dried basil
- 1 cup quick cook barley
- olive oil
- salt and pepper, if desired
In a large soup pot, saute the chicken, onion and garlic, in some olive oil, over medium high heat until chicken is cooked through.
Pour in the chicken broth, spinach, tomatoes, carrots, beans and basil. Bring to a boil and add barley. Reduce heat to medium and simmer for about 15 minutes or until barley is cooked through.
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