You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.
4 servings, about 2 cups each
Active Time: 45 minutes |
Total Time: 1 1/4 hours
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, divided
6 cups reduced-sodium chicken broth
1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
1/3 cup pearl barley
1 15-ounce can diced tomatoes
1 cup trimmed and diagonally sliced asparagus, (1/4 inch thick)
1 cup fresh or thawed frozen peas
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1/2 cup lightly packed torn fresh basil leaves
1 strip orange zest, (1/2 by 2 inches)
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.
Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
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.
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.
Per serving :
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
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
Tips & Notes
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.