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Chicken, tomato and barley soup
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Barley: hearty, chewy, and nutty addition to meals.
Ingredients:
  • 25g butter
  • 2 brown onions, halved, thinly sliced
  • 3 fresh thyme sprigs, leaves picked
  • 2L chicken broth, chicken meat reserved (see related recipe)
  • 110g (1/2 cup) pearl barley
  • 2 tomatoes, seeded, finely chopped
  • 100g baby spinach leaves
Instructions:
  • In a large stockpot over medium heat, combine oil and butter. Cook onion and thyme leaves, stirring occasionally, until onion is light golden and slightly caramelized, about 15 minutes.
  • Pour in the chicken broth, turn up the heat to high until it boils. Stir in the barley, then lower the heat to medium. Let it simmer for 30 minutes or until the barley is tender.
  • Combine the tomato, spinach, and reserved chicken meat in the pan. Stir continuously for 3 minutes until the spinach is wilted and the chicken is heated through. Season to taste.

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