Barley Soup

🛒 Ingredients

• Pearl Barley 150 g · 525 kcal
• Chicken Breast 300 g · 495 kcal
• Chicken Broth 1000 g · 30 kcal
• Carrots 150 g · 60 kcal
• Celery 100 g · 16 kcal
• Onion 150 g · 60 kcal
• Potatoes 200 g · 154 kcal
• Garlic 10 g · 15 kcal
• Olive Oil 15 g · 130 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water; soak for at least 30 minutes, then drain.
2. Dice chicken breast, carrots, celery, onion, and potatoes into small, uniform pieces.
3. Heat olive oil in a large pot or Dutch oven over medium heat; add onion, carrots, and celery, cooking until softened for about 5-7 minutes.
4. Add minced garlic and cook for another minute until fragrant.
5. Stir in the diced chicken breast and cook until lightly browned on all sides, about 5 minutes.
6. Add the drained pearl barley, diced potatoes, chicken broth, and 5g of salt and 0.5g of black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 45-50 minutes, or until barley and vegetables are tender.
8. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh chopped parsley before serving.