Spring Chicken Barley Soup
Warm, nourishing, and bursting with the vibrant flavors of spring, this Spring Chicken Barley Soup is the perfect meal to usher in the season. Made with tender chicken breast, hearty pearled barley, and a medley of fresh vegetables like zucchini, carrots, and baby spinach, this soup strikes the ideal balance between comfort and nutrition. A fragrant broth enriched with garlic, thyme, and bay leaves elevates its flavor, while a touch of optional parsley and lemon juice adds a refreshing finish. Ready in just an hour, this healthy, low-sodium soup is perfect for meal prep or a light yet satisfying dinner. Ideal for anyone craving a wholesome, one-pot dish with the fresh essence of spring!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast, boneless and skinless
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 0.75 cup uncooked pearled barley
- 8 cups chicken broth, low-sodium
- 2 pieces bay leaves
- 1 teaspoon thyme, fresh or dried
- 1 medium zucchini, diced
- 1 cup frozen peas
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, and sear them on both sides until golden brown, about 4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and uncooked barley, sautéing for 1-2 minutes until the garlic is fragrant.
Pour in the chicken broth and add the bay leaves and thyme. Bring the mixture to a gentle boil.
Return the seared chicken breasts to the pot. Reduce the heat to a simmer, cover, and cook for 20 minutes.
Remove the chicken breasts and shred them using two forks. Set aside.
Add the diced zucchini and frozen peas to the pot, and continue to simmer for 10 minutes, or until the barley and vegetables are tender.
Return the shredded chicken to the soup and stir in the baby spinach until wilted, about 1-2 minutes.
Season with salt and black pepper to taste.
Optional: Stir in fresh parsley and lemon juice for added brightness before serving.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 27.6 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 443 mg | 34% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
