Bahar’s Kitchen

Ingredients

2 cups chopped cooked chicken

2 tablespoons olive oil

1 cup chopped carrots

1 cup chopped celery

2 garlic cloves, minced

1 cup quick-cooking barley

6 cups low-sodium chicken broth or vegetable broth

1/2 cup chopped fresh parsley

Salt and black pepper to taste

Directions

In a large soup pot, heat the olive oil. Add the onion, celery, carrots, parsley and garlic, stir to coat with oil, and sauté for about 5 minutes. Add chicken broth and bring to boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Add chicken and barley; cook 10 to 15 minutes. Ladle the soup into bowls and serve.

bahar Soups/Stews barley, carrots, celery, chicken, onions