Rating: 4 stars
8 Ratings
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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.

Source: EatingWell Magazine, March/April 2009

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total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts

2 cups
254 calories; protein 22.4g; carbohydrates 29.8g; dietary fiber 7g; sugars 8g; fat 5.3g; saturated fat 1g; cholesterol 31.7mg; vitamin a iu 1597.9IU; vitamin c 30.7mg; folate 99.9mcg; calcium 67.6mg; iron 3mg; magnesium 54.9mg; potassium 712.1mg; sodium 1234.8mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 2 lean meat

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