Ingredients
-
1
-
1/2
-
1/2
-
2
-
6
-
1
-
1/3
-
1/3
-
1/3
-
1
-
1
-
1/2
-
1/2
-
-
1/2
Directions
Spring Chicken & Barley Soup, A light, barley soup perfect for Spring and Summer This is a high fiber, low fat and heart healthy soup Recipe originally from Eating Well Magazine, but switched up a bit after making! Feel free to add some salt free all purpose seasoning or Italian Seasoning in the last 5 minutes of cooking; used Recipe #334780 with great results The orange peel is the secret ingredient in this recipe brightens it right up!, This was very good The garnish is what makes it shine You could substitute other veggies for this soup, but this has a great spring flavor , Superb soup Really, I can’t rave enough about it Lovely combination of ingredients; especially liked the asparagus The basil/orange to finish is quite unique and interesting used two skinless chicken thighs, instead of breast Thanks for posting this; will make again
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Steps
|
1
Done
|
Heat Oil in a Large Saucepan Over Medium Heat; Add Onion and Celery and Cook, Stirring, Until Beginning to Soften, 2 to 4 Minutes. |
|
2
Done
|
Add Garlic to the Pan and Cook, Stirring, Until Fragrant, About 1 Minute. |
|
3
Done
|
Add Broth, Chicken and Barley. Bring to a Gentle Simmer. Cover and Cook Over Low Heat Until the Chicken Is Cooked Through, About 20 Minutes. Transfer the Chicken to a Plate With a Slotted Spoon. |
|
4
Done
|
Return the Broth to a Simmer and Cook Until the Barley Is Tender, 20 to 30 Minutes. |
|
5
Done
|
Meanwhile, Shred the Chicken or Cut Into Bite-Size Pieces; Discard the Bone. |
|
6
Done
|
When the Barley Is Done, Add the Chicken, Spinach, Mushrooms, Tomatoes With Juice, Asparagus, Peas, Salt and a Grinding of Pepper; Return to a Simmer. |
|
7
Done
|
Cover and Cook Over Low Heat Until the Asparagus Is Tender, About 5 Minutes More. |
|
8
Done
|
Gather Basil and Orange Zest and Finely Chop Together. |
|
9
Done
|
Ladle the Soup Into Bowls and Sprinkle Each Serving With a Generous Pinch of the Basil Mixture. |
