Last week, we were teased with a glimpse of spring only to be blown away (literally) by the crazy winter cold again. Mother nature plays tricks on us! So, to warm up I made a soup with some barley. Although I naturally tend to lean towards a beef barley soup for some heartiness, I decided to make a chicken barley soup instead. This is an easy peasy one pot cookery recipe and it’s healthy too.
400g skinless and boneless chicken breasts cut into cubes
2 tablespoons butter
4 carrots, peeled and thinly sliced
3 stalks celery, peeled and thinly sliced
1 onion, chopped
2 garlic cloves, peeled and finely chopped
900 ml of chicken broth
3 cups of water
3/4 cup pot/pearl barley, rinsed and drained
Salt and pepper
In a pot on medium heat, add the butter and let it melt. Add the chicken cubes and cook for about 2-3 minutes, stirring occasionally to seal in the juices.
Then, add the remaining ingredients and cook for about 45 minutes or until the barley is tender. From what I can gather, you can use pearl barley and pot barley interchangeably.
The soup tastes very similar to a chicken noodle soup, but the noodles were replaced with barley, making it a healthier alternative. For next time though, I would change the cut of the chicken cubes into smaller slices of chicken strips (like in a stir fry). 🙂
Note: the barley tends to soak up the liquid, so this soup is best eaten on the same day it’s made. Otherwise you’ll end up with a chunky porridge, unless that’s what you want. Enjoy! 🙂
Based off the recipe by Ricardo (Who? An an awesome Canadian chef from Québec)