Spring Chicken & Barley Soup

Recipe by jenne
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
  • Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
  • Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
  • Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
  • Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
  • When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
  • Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
  • Gather basil and orange zest and finely chop together.
  • Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
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