Chicken and Vegetable Soup with Barley

Ingredients

• shredded cooked chicken breast 5 oz
• cooked barley 1/2 cup
• mixed vegetables (carrots, celery, onion) 1 cup
• low sodium chicken broth 2 cups
• olive oil 1 tablespoon
• salt to taste
• black pepper to taste
• fresh parsley 1 tablespoon

Method

1. Prepare the vegetables. Wash and finely chop 1 cup of mixed vegetables: carrots, celery, and onion. Try to cut them into similar-sized small pieces for even cooking.
   Tip: Use a sharp knife to make chopping easier and safer.
2. Sauté the vegetables. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the chopped vegetables and sauté for about 5 minutes until they soften and become fragrant, stirring occasionally to prevent sticking.
   Tip: If vegetables start to stick, add a splash of broth or water to loosen them.
3. Add broth and bring to simmer. Pour 2 cups of low sodium chicken broth into the pot with the sautéed vegetables. Increase heat to medium-high and bring the mixture to a gentle simmer.
   Tip: Avoid boiling vigorously to keep the broth clear and flavorful.
4. Add cooked barley and chicken. Stir in 1/2 cup of cooked barley and 5 oz shredded cooked chicken breast into the simmering broth. Mix well to combine all ingredients evenly.
   Tip: Make sure the chicken is shredded finely so it heats evenly.
5. Simmer the soup. Reduce heat to low and let the soup simmer gently for 10 minutes. This allows flavors to meld and the soup to warm through completely.
   Tip: Cover the pot partially with a lid to prevent too much evaporation.
6. Season and serve. Taste the soup and add salt and black pepper as needed. Stir in chopped fresh parsley if using. Ladle the soup into bowls and serve hot.
   Tip: Season gradually and taste often to avoid over-salting.

Pro tips

• Cook barley ahead of time and store it in the fridge to save cooking time when making this soup.
• Use leftover cooked chicken or rotisserie chicken to make this recipe quick and easy.