Hearty Chicken and Barley Soup

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 Carrots, large
  • 1 Celery stalk
  • 1 tbsp Garlic
  • 2 tsp Parsley, dried
  • 1/2 tsp Sage, ground
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 1 tbsp Chicken bouillon
  • 6 cups Chicken broth

• Pasta & Grains

  • 2 cups Barley

• Baking & Spices

  • 1 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 3 cups Water

Found on everydaydishes.com

Description

Directions

• Heat 2 Tbsp olive oil in large Dutch oven over medium high heat. Toss in onions, carrots and celery; sauté vegetables until softened, about 4 minutes. Add minced garlic and sauté 1 minute. Stir in flour.
• Pour in chicken broth, bouillon and 3 cups water. Add barley and chicken breasts then bring liquid to boil and reduce heat. Simmer 20 minutes.
• Remove chicken breasts carefully with tongs, shred into bite size pieces and return to pot. Stir in parsley, thyme, sage, and salt and pepper to taste. Simmer an additional 15-20 minutes, or until barley is tender. Enjoy!