Barley has many uses, one of which is to make a wonderful chicken soup. I like to use hulled barley rather than pearl barley because it has more nutrients and a nuttier flavor.
Recipe type: Super Soups
Serves: 10 cups
Ingredients
1 cuphulled barley
2 cupswarm water
5 TB. extra-virgin olive oil
2 (6- to 8-oz.) boneless skinless chicken breasts, cut into [1/2]-in. cubes
2 medium whole leeks, chopped
2 medium carrots, chopped
2 TB. fresh thyme
1 tsp.salt
10 cups low-sodium chicken broth or vegetable broth
[1/2] tsp. ground black pepper
Instructions
In a medium bowl, soak hulled barley in warm water for 4 hours. Drain. (You can do this in advance.)
In a large pot over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chicken, and cook, turning chicken over to brown evenly, for 7 minutes. Remove chicken from the pot, and set aside.
In the pot, heat remaining 2 tablespoons extra-virgin olive oil. Add leeks, carrots, and thyme, and cook, stirring occasionally, for 5 minutes.
Add drained barley, salt, and chicken broth to the pot, cover, and simmer over low heat for 40 minutes or until barley is tender.
Add cooked chicken and black pepper, and simmer for 10 minutes.