Lemon Chicken Barley Soup
Equipment
- Large pot
- Chopping board
- Knife
- Stirring spoon
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup cooked chicken, shredded
½ cup pearl barley
2 bay leaves
Juice of 2 lemons
Salt and pepper to taste
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and add shredded chicken, pearl barley, and bay leaves.
- Bring the soup to a boil, then reduce heat and let it simmer for 30-40 minutes until barley is tender.
- Remove bay leaves and discard.
- Stir in lemon juice and season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Feel free to adjust the acidity of the soup by adding more or less lemon juice according to your preference. This recipe is incredibly versatile, so don't hesitate to get creative with it!