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Ingredients
1 Tablespoon olive oil
1/1 2 Pounds chicken thighs, cut into bite sized pieces
3/4 Cup onion, diced
3 Garlic cloves, minced
9 Cups chicken broth
1 Batch fresh spinach, cleaned & chopped
1 (14 1/2 oz) can diced tomatoes
3 Celery Stalks, chopped
1 1/2 Cups carrots, sliced
1 (15 oz) Can white beans
1 Teaspoon dried basil
1 Cup pearl barley
Salt & pepper, to taste
Instructions
Add barley a medium size sauce pan and fill with water to cover barley by about 2�. Set on medium heat burner, bring to a boil and reduce heat to a simmer. Cook at a simmer, stirring occasionally for about 45 minutes adding more water as needed
In a large soup pot, heat the olive oil over medium high heat.
Add the chicken and saut� until chicken is cooked through, remove from pot and set aside.
Reduce the heat to medium; add the onion, celery, carrots and garlic, saut� until crisp tender.
Increase the heat to medium high. Pour the chicken broth in the pot; add the spinach, tomatoes, celery, carrots, beans and basil. Bring to a boil then add the barley.
Reduce heat to medium and simmer for 15 minutes or until barley is cooked through. Add the chicken, and season with salt and pepper to taste.