Chicken and Barley Soup

Chicken & Barley Soup

Morgan's Chicken & Barley Soup

Chicken & Barley Soup is one of my all-time favorite soups.  The combination of rotisserie chicken, barley, and vegetables is filling, flavorful, and so comforting.  Plus, its easy, healthy, and the perfect weeknight meal.  Serve it with crackers, bread, or just by itself.  Yum!

The inspiration for this recipe comes from one of my favorite places to eat in Salt Lake City: Little America.  They have the yummiest chicken and barley soup.  Since I am in Ohio and far away from Little America, I decided to make my own version.  Recipe below!

Chicken & Barley Soup

Ingredients: 

1/2 cup uncooked barley (then cooked to package directions)

2 Tbs. butter

1/2 onion - diced

2 celery ribs - diced

1/2 tsp. thyme

Sprinkle of salt and pepper

14.5 oz. can of diced tomatoes

1 qt. chicken broth 

1 bay leaf 

4 medium carrots - chopped

2 medium/small zucchini  - chopped 

2 medium/small yellow squash - chopped

2 rotisserie chicken breasts - shredded

Directions: 

1. In a medium pot, cook 1/2 cup barley according to packaged directions.  Once finished, drain off any excess liquid and set aside. 
2. In a large pot, melt 2 Tbs. butter over medium heat.  Add diced onion and celery.  Sautee, stirring occasionally until onions are translucent (5-7 minutes).
3. Once onions are translucent, add 1/2 tsp. thyme and a sprinkle of salt and pepper.  Stir constantly for 1 minute. 
4. Add can of diced tomatoes (with liquid) and chopped carrots.  Bring to a boil (1-2 minutes). 
5. Once boiling, add chicken broth and bay leaf.  Turn heat to high and bring soup to a boil. 
6. Add shredded chicken, cooked barley, chopped yellow squash, and chopped zucchini.  Cook for 4-5 minutes or until vegetables are to your liking. 
7. Serve hot... enjoy!