We're full swing into cold and flu season-- an especially bad one, at that. Everyone in our household has had at least one cold already, and another is currently making the rounds. Since I'm the healthy one this time (so far), I decided to make an allergy-free version of chicken noodle soup that even Siena can eat. I used pearl barley instead of noodles, but you could just as easily use rice. I also added some mushrooms to give it some extra heartiness. I hope this can soothe any sick people in your family. Or just eat it because it tastes good!
Hearty Chicken Barley Soup
2 chicken breasts and 2 thighs, cut into large chunks
1/2 large onion, diced
1 clove garlic, minced
2 carrots, sliced
3 ribs celery, sliced
1 cup pearl barley
1/4 cup dried mushrooms
1/2 t thyme
1/2 t parsley
2 bay leaves
about 8 cups water
salt and pepper to taste
Drizzle olive oil into a large pot. Add the chicken, onions, and garlic. Cook until the onions turn clear. Add the rest of the ingredients and bring to a simmer. After the chicken is no longer pink, remove the chunks of chicken and shred using two forks. Return the chicken to the pot. The soup is done once the barley is cooked through, around 45 minutes.
Slurp, slurp. I'm eating some right now. Enjoy!
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