Vegetable Chicken Barley Soup 🍲

Another day, another soup! This recipe is a meal in a bowl. It has all the good things, it warms your belly and your soul, and keeps you coming back for more. It is easy and simple and so so flavorful, Tal says it’s my best soup recipe. I hope you give it a try!

Ingredients: (serves 4-6)

2 tbsp olive oil

4 cloves garlic, crushed

4 carrots, peeled and chopped

3 stalks celery, chopped

1 onion, chopped

8 oz mushrooms, quartered

1/2 cup- 3/4 cup barley

3-4 chicken thighs

4 cups broth

Salt and pepper

Optional: Dill

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Directions:

Start by heating up your pot to medium heat or put your instant pot on regular sauté mode. Add in the olive oil. Once it is hot, add in your crushed garlic. Allow for it to become fragrant, ~1 minute.

Add in your carrots, celery and onions. Sauté until soft. This will take around 5 mins. Then, add in your mushrooms and turn down the flame. Give everything a good stir and then pour in your barley.

Pat your chicken down with paper towels and season with salt and pepper. Place them on top of the veggies and barley.

Now, pour in your broth, season with salt and pepper and add in your dill.

For regular pot: Bring the liquid to a low simmer and cover. Allow to cook for ~40 mins, until the barley and chicken are soft and cooked through.

For instant pot: cover, make sure it is sealed and cook on high pressure for 18 mins.

Once everything is cooked, remove the chicken and shred it. Put shredded chicken back in the pot, stir and serve. Enjoy!