Prep 10 mins
Cook 1 hr
Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.
- 4 tablespoons olive oil
- 1 large white onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 1⁄2 cups water
- 2 quarts chicken stock
- 1 cup pearl barley
- 2 cups diced cooked chicken breasts
- 2 cups fresh green beans, sliced in 1/2-inch pieces
- 1⁄4 cup freshly grated parmesan cheese
- Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
- Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
I made this for dinner last night after coming home from a long day at the hospital with my dad...I used chicken I had already cooked from the freezer and I did cut the recipe in half. Followed the recipe completely and served with angel biscuits. Very good. Thank you for an easy and delicious meal. Made for Zaar Alphabet Soup game 2009-2010.
I made this without adding cooked chicken, with extra veggies and 8 cups of chicken stock ( only- NO water) - yummy- served this with "kittencals garlic cheddar baked chicken" and southern biscuits- Thanks for this great, easy recipe!
I made this soup for our dinner tonight, but it smelt sooooo good cooking I had to have a bowl for lunch also. I was not disappointed, it was delicious. I am going to have another bowl for dinner tonight with the family. I steamed the green beans before adding to recipe so they were soft. I shredded the chicken so it would be easy for my 2 yr old to eat also. This recipe is a keeper. thanks for sharing