Ingredients
1¾lbschicken breast,boneless skinless, cooked and shredded
2tbspolive oil
1½cupscarrots,(about 4) chopped
1½cupscelery,(about 4) chopped
1½cupsyellow onion,(1 large) chopped
2garlic cloves,minced
14½ozlow-sodium chicken broth,(4 cans) plus more as desired
¾cuppearl barley,uncooked
2bay leaves
1tspsage,dried
½tsprosemary, thyme, and marjoram,each, dried
salt and freshly ground black pepper,to taste
¼cupfresh parsley,slightly packed, chopped
1tbspfresh lemon juice
Preparation
Heat oil in a large pot over medium heat. Add carrots, celery, and onion and sauté for about 3 to 4 minutes. Add garlic and saute for about 30 seconds longer.
Stir in chicken broth, barley, bay leaves, sage, rosemary, thyme, and marjoram; season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low. Cover and simmer for about 50 to 60 minutes until barley is tender.
Stir in chicken, parsley, and lemon juice, then serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
