Spring Chicken & Barley Soup

Created by EatingWell Read more EatingWell

You might think of barley as an addition to hearty, wintery soups like mushroom-barley or beef-barley, but it also works well in lighter ones, like this instant classic featuring chicken, asparagus, and peas.

Makes 4 servings, 2 cups each
Active time: 45 minutes
Total time: 1 hour 15 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup finely chopped organic onion
• 1/2 cup finely chopped organic celery
• 2 cloves organic garlic, divided
• 6 cups reduce-sodium, natural chicken broth
• 1 large bone-in organic chicken breast, (10-12 ounces), skin removed, trimmed
• 1/3 cup pearl barley
• 1 15-ounce can organic diced tomatoes
• 1 cup trimmed and diagonally sliced organic asparagus, (1/4 inch thick)
• 1 cup fresh or thawed organic frozen peas
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste
• 1/2 cup lightly packed torn fresh basil leaves
• 1 strip organic orange zest, (1/2 by 2 inches)

Directions

1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. 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. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

Nutrition Facts

Servings: 4, Amount Per Serving: 265 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 39 mg Cholesterol; 28 g Carbohydrates; 24 g Protein; 7 g Fiber; 745 mg Sodium; 405 mg Potassium

Make Ahead Tip:

Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat the soup, thin with broth if desired and finish with Step 4 just before serving.