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Sunday, November 21, 2010

Chicken-Barley Soup with Veggies

2 tsp Olive Oil
1/4 cup minced Onion
1 1/2 tsp Garlic, minced
1 pound Boneless / Skinless Chicken Breasts, cut into 1/2-inch pieces
1 tsp Dried Thyme
2 Bay Leaves
3 14 1/2-ounce cans Chicken Broth (or low-sodium version)
2/3 Quick-Cooking Barley
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1 TB chopped Fresh Parsley
Salt and Ground Black Pepper
Green Onions Chopped

Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook 1-2 minutes. Add chicken and cook 3 minutes, until browned on all sides, stirring frequently. Toss in thyme and bay leaves and stir to coat chicken.

Add broth and barley and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, or until barley is tender. Stir in corn and peas and simmer 1 minute longer. Remove from heat and stir in parsley. Before serving, sprinkle some chopped green onions on the soup.  Serves 4.

Note: This is a very versatile recipe. Instead of peas you can use a peas and carrots blend or you could eliminate the chicken and add extra veggies for a vegetarian soup. The barley will add a nutty flavor to the soup and is a great source of healthy good-for-you carbs.

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