Chicken and Barley Soup

Prep Time: 15 minutes 
Cook Time: 60-75 minutes (Total time will vary with appliance and setting.)
Level of Difficulty: Easy

Ingredients

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 carrots (4 cups), cleaned and sliced
• 2 ribs celery (1 cup), sliced
• 4 Tbl butter
• 12 cups chicken broth
• ½ tsp thyme
• ½ tsp pepper
• 1 cup pearl barley
• 1 bay leaf
• ½ tsp ground cumin
• ½ tsp nutmeg
• 4+ chicken, cooked and cubed
• Salt to taste
• 4 Tbl fresh parsley, finely chopped
• Garnish: fresh parsley, chopped

Method

1. In a large stock pot, sauté the onions, garlic, carrots, and celery in the butter.
   Add the chicken broth, thyme, pepper, barley, bay leaf, cumin and nutmeg. Bring the soup to a simmer and cook until the barley is tender, about 45 to 50 minutes.
2. Add the chicken and simmer gently for 5 more minutes, stirring occasionally. Taste for salt and pepper. Add the parsley last and serve. Garnish with chopped fresh parsley.

Note: This recipe serves 16 but can be halved to serve 8. Feel free to substitute the barley for another starch such as rice or pasta. However, unlike the barley, it is best to cook the pasta or rice separately and add to the soup upon serving.