Chicken & Barley Soup
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This warm, hearty soup is great for boosting your immune system and gut health with fresh veggies, lean chicken, and a touch of lemon for added flavor! Perfect for cozy evenings.
Ingredients:
1 tablespoon olive or canola oil
1 large onion, chopped (about 2 cups)
2 celery stalks, chopped (½ cup)
3 garlic cloves, minced
½ cup pearled barley, rinsed
1 (32 oz.) carton low-sodium chicken broth
1 pound bone-in chicken breast or thighs
4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
¼ cup fresh dill, chopped (or 1 Tbsp. dried)
3 tablespoons lemon juice, plus lemon wedges for serving
½ teaspoon salt
¼ teaspoon ground pepper
Directions:
This recipe was sourced from Eating Well. For more recipe ideas, browse through our forum here.
Packed with nutrients and flavor! Image Credit: Eating Well
Ingredients:
1 tablespoon olive or canola oil
1 large onion, chopped (about 2 cups)
2 celery stalks, chopped (½ cup)
3 garlic cloves, minced
½ cup pearled barley, rinsed
1 (32 oz.) carton low-sodium chicken broth
1 pound bone-in chicken breast or thighs
4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
¼ cup fresh dill, chopped (or 1 Tbsp. dried)
3 tablespoons lemon juice, plus lemon wedges for serving
½ teaspoon salt
¼ teaspoon ground pepper
Directions:
- Saute the Vegetables: Heat the oil in your multicooker on the Saute setting. Add the chopped onion and celery, stirring occasionally for 3-5 minutes until softened. Add the minced garlic and cook for 30 more seconds. Stir in the rinsed barley to coat it in the oil.
- Add Ingredients: Pour in the chicken broth, then add the chicken, carrots, and parsnips to the pot.
- Pressure Cook: Lock the lid in place and set the steam-release handle to "sealed." Select Pressure Cook/High for 8 minutes (or follow your multicooker's instructions).
- Release Pressure: Once cooking is done, let the pressure release naturally for 10 minutes. Then, release any remaining pressure manually. Check that the chicken has reached at least 165°F and that the vegetables and barley are tender. If more cooking is needed, use the Saute setting to finish.
- Shred Chicken & Finish: Transfer the chicken to a cutting board. Once cool enough to handle, discard the skin and bones, shred the chicken, and return it to the soup. Stir in dill, lemon juice, salt, and pepper, and heat through if necessary. Serve with lemon wedges on the side, if you like.
This recipe was sourced from Eating Well. For more recipe ideas, browse through our forum here.
