Soup
Chicken barley soup
Ingredients
- 2 tbsp. olive oil
- ¾ lb boneless chicken thighs, diced
- 3 carrots, peeled and thinly sliced
- 3 celery stalks, thinly sliced
- 1 yellow onion, chopped
- 2 garlic cloves, finely chopped
- 5 ½ cups water
- 2 ½ cups Canton Original
- fondue broth
- ¾ cup pearl barley, rinsed
- and drained
- Salt and freshly ground pepper
Topping:
- ½ cup flat-leaf parsley, chopped
- Country bread (optional)
Directions
- In a saucepan, heat oil and cook chicken completely, about 5 minutes. Set aside.
- Add vegetables to saucepan and cook for 3 minutes.
- Season with salt and pepper. Pour in water and broth, add barley, then bring to a boil.
- Reduce heat, cover, and simmer gently for about 45 minutes or until barley is tender. Return chicken to the saucepan, warm through, and adjust seasoning as needed.
- Pour into bowls and sprinkle with parsley. Serve with fresh bread.
