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Ingredients
- 1 3/4 lbs boneless skinless chicken breast, cooked and shredded
- 2 Tbsp olive oil
- 1 1/2 cups chopped carrots (about 4)
- 1 1/2 cups chopped celery (about 4)
- 1 1/2 cups chopped yellow onion (1 large)
- 2 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth, plus more as desired
- 3/4 cup pearl barley (uncooked)
- 2 bay leaves
- 1 tsp dried sage
- 1/2 tsp of each dried rosemary, thyme, and marjoram
- Salt and freshly ground black pepper, to taste
- 1/4 cup slightly packed, chopped fresh parsley
- 1 Tbsp fresh lemon juice
Preparation
Step 1
Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 - 4 minutes, add garlic and saute 30 seconds longer. Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 - 60 minutes.
Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.