Chicken Barley Soup

Those of you that know me well know that I never follow a recipe to a T. I have been doing well following the P90X2 recipes but we’ve been using them since January so I wanted to mix it up a bit. This came out even better than expected! I am AMAZED! I even had it for breakfast today! what?!?! It’s good! 

Chicken Barley Soup
Serves 6-8
Time till serving: approximately 1 hour


Ingredients
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 Tbsp minced garlic (2-3 cloves)
  • 1 tsp dry basil
  • 1 tsp original Mrs. Dash
  • 1/8 tsp cayenne (*optional)
  • 1/2 tsp sea salt
  • 2TBSP olive oil
  • 1 lb boneless skinless -chicken breast, diced small or chopped in processor (leave it out and it’s a great vegetarian dish!)
  • 1 qt chicken or vegetable broth
  • 1 can (14.5 oz) petite diced tomatoes
  • 1/3 c barley
  • 2 handfuls snap peas, snapped into bite sized pieces
  • 1 can white beans (cannoli, great northern, etc), do not drain
  • 2 medium potatoes, peeled & diced
  • water, as needed
Directions
  1. Saute onion, carrots, celery, garlic, dry herbs, and seasonings in olive oil over medium heat.
  2. When onions become transparent (5-10 minutes) add chicken and cook until opaque.
  3. Add in broth, tomatoes, and barley. Bring to a boil.
  4. Add water as needed to keep it approximately 1″ above the ingredients.
  5. Reduce to a simmer, cover loosely with a lid, and stir occasionally for 40 minutes.
  6. Add peas, beans, and potatoes and return to simmer for 20 minutes or until potatoes and barley are tender. (Barley will have a little “chew” to it,)
You’ll love it, I promise! 

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