While not a fan of cold weather I do love trying all all sorts of new soups this time of year. The nice thing about soup is it freezes well and it’s usually a one pot meal! My first new soup of the season turned out really well. We ate half and I froze half for later this year when I’ve run out of soup recipes to try!
Chicken Barley Soup
4 carrots, diced small
4 celery stalks, diced small
1 med onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 in pieces
salt and pepper to taste
6 cups chicken broth
1/2 T thyme
1 C quick cooking barley
5oz baby spinach (5 cups)
1. In a large Dutch oven or other heavy pot, heat oil over medium0high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2. 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 to 12 minutes.
3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Few ingredients, simple, and easy to make, and very tasty!