It is officially winter here. Soup weather has arrived! I’m a soup nut so I’m in my element. Okay, in reality I do eat it all year long but now I don’t need to sit by the air conditioner to eat it. 😉
Soups can be hearty without being heavy or high in calories. That’s why on a cold, busy weeknight a warm bowl of soup is such a welcome sight at my house.
Chicken Barley Soup fits the bill.
I use cooked chicken and quick cook barley so this nourishing soup prepares fast without sacrificing taste. I also like my vegetables on the crisp tender side. That saves time too.
- • 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
- 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.
- While vegetables cook, prepare barley. Bring 2 cups of broth to a boil. Add barley, cover and simmer for 8 to minutes.
- Add barley and chicken to stock and vegetables. Add arugula and cook just until arugula wilts (about 2 minutes).
- Serve alone or with crackers or crusty bread.
Enjoy these Weekday Supper ideas from the Sunday Supper Team!
Monday – No One Likes Crumbley Cookies – Walnut Apple Salad
Tuesday – The Not So Cheesy Kitchen – Lentil Soup
Wednesday – Shockingly Delicious – Black-Eyed Pea Quesadillas for New Year’s Day Good Luck
Thursday – Cindy’s Recipes and Writings – Chicken Barley Soup
Friday – girlichef – Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker}
Visit our #WeekdaySupper Pinterest board for wonderful weekday menu suggestions all month long!
