Fall Dish - Chicken Barley Soup

The cool air has FINALLY arrived here in NJ! It actually feels like fall.

I wanted to share a great soup recipe that Martha had on her show a few weeks back. The barley gave the soup some "flair" and changed it up from the same old chicken noodle soup. Enjoy!

Chicken Barley Soup
1 tablespoon extra virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley

In a heavy pot, heat oil over medium-high heat. Add carrots, celery and onion. Cook until just tender, about 8 minutes. Add chicken and season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.

Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10-12 minutes. Season to taste with salt and pepper. 

*The last ingredient which I did not add is spinach. I didn't have any on hand but the soup still tasted great! For the complete recipe, click here.