Hearty chicken barley soup is easy to make and super satisfying.
1 tbsp olive oil
1 onion, chopped
1 227-g pkg button mushrooms, sliced
2 carrots, peeled and diced
1/2 900-g bag baby potatoes, cut into small pieces
2 garlic cloves, minced
1 900-mL carton vegetable broth
1 cup water
1/2 cup pearl barley, rinsed under cold water
2 skinless boneless chicken breasts, cut into small cubes
1 cup frozen green peas
Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
Calories 383, Protein 31g, Carbohydrates 56g, Fat 6g, Fibre 7g, Sodium 832mg.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso
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