Chicken Barley Soup for #WeekdaySupper
 
Prep time
Cook time
Total time
 
Ingredients
  • • 3 cups cooked chicken
  • • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 8 cups chicken stock
  • 1 cup quick cook barley
  • 4 cups arugula
  • 1 Tablespoon olive oil
Instructions
  1. Heat stock. Sauté carrots, celery and onion in oil until crisp cooked. Add 2 cups of the stock and garlic. Reduce heat and simmer until desired consistency. Add vegetables to stock pot.
  2. While vegetables cook, prepare barley. Bring 2 cups of broth to a boil. Add barley, cover and simmer for 8 to minutes.
  3. Add barley and chicken to stock and vegetables. Add arugula and cook just until arugula wilts (about 2 minutes).
  4. Serve alone or with crackers or crusty bread.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-barley-soup-for-weekdaysupper/