Vegetable Chicken Barley Soup

Name: Vegetable Chicken Barley Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps canola oil, divided; 1 carrot, thinly sliced; 1 rib celery rib, thinly sliced; 794 grams cans each) reduced-sodium chicken broth; 1 teaspoons dried thyme; 192 milliliters sliced fresh mushrooms; 192 milliliters sliced fresh mushrooms; 1 garlic clove, minced; 178 grams chopped leeks (white serving only); 0 teaspoons pepper; 100 grams quick-cooking barley; 0 teaspoons salt; 454 grams boneless skinless chicken breasts, cut into 3/4-inch pieces; 532 milliliters water

Vegetable Chicken Barley Soup requires approximately 1 hour and 5 minutes from start to finish. This main course has 461 calories, 53g of protein, and 18g of fat per serving. This recipe serves 6. A mixture of bay leaf, chicken broth, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. It is perfect for Autumn.

Instructions

In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Remove and set aside.

In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes.

Ingredients you will need

Carrot

Celery

Leek

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Ingredients you will need

Seasoning