One thing I’m always looking for is recipes that are not only tasty but cheap and easy. I know I never feel like I have the time to worry about a dinner that I have to spend lots of time prepping and watching over. This soup recipe is so great because its as simple as letting it heat over a low boil. To top it all off the ingredients are simple and cheap.
I start off with some chicken broth or if you want to go a step further vegetable broth. Toss in your barley, carrots, and chicken breast. These will need 30 to 45 min to cook. Put on med heat and cover. What you want is a slow boil. Which means that it isn’t bubbling over but still is boiling. Depending on your stove you may have to play with it to keep the boil going with the lid on.
Once your chicken is cooked you need to pull it out and use two forks to shred it and toss it back in the pot along with your peas and corn give it another 10 min. This will soften the chicken and heat the peas and corn through.
My boys don’t like it but you can also add some kale or spinach when you serve it and the hot soup will steam it a little before you eat it. However for my baby I use a slotted spoon and he just eats the pieces on a plate.
Chicken Barley Soup
8 cups chicken/vegetable broth
2 large chicken breasts
2/3 cup barley pearls
1 1/2 cups chopped carrots
1/2 cup frozen peas
1/2 cup frozen corn
Put broth, chicken, barley, and carrots in a pot on a medium boil. Let boil for 30 to 45 min. Pull out chicken and shred with two forks. Add it back into the broth. Add frozen peas and corn and let boil another 5 to 10 min.
Serves 6 to 8 people. Now if you have a preference for zucchini or celery or any other kind of vegetable go ahead and adjust as necessary. Then make sure you share a picture and let us know what you did.