Chicken Barley Soup

By ezunich

Ingredients

• 1 lb boneless chicken breasts, cut into 3/4 pieces
• 2 tbs oil, divided
• 2 cups chopped leeks, white portion only
• 1 celery rib, thinly sliced
• 1 carrot, thinly sliced
• 2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 2 (14 1/2 oz cans) chicken broth
• 2 1/4 cups water
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup quick cooking barley

Details

Servings 6

Preparation

Step 1

In a Dutch oven, brown chicken in 1 tbs oil. Remove and set aside.

In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, bay leaf, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley and vegetables are tender. Discard bay leaf.