Lemon Chicken Barley Soup
Total Time
60 minutes
Servings
6 bowls
Cooking with Natural Gas
Looking for a delicious and healthy soup to warm you up this winter? Try our Winter Lemon Chicken Barley Soup! Made with juicy chicken, tender barley, and fresh veggies, this soup is packed with flavor and nutrients. It’s quick and easy to prepare on a stove top. This soup can be paired with a light salad with a tangy vinaigrette, a slice of crusty bread or roasted vegetables.
Whether it’s melting cheese for nachos or simmering a big pot of chili, the precise control and quick response of a natural gas cooktop can get the food to the table fast and piping hot. That’s why most professional chefs choose natural gas. When it comes to baking, natural gas is also the best choice because it preheats fast and produces a moist heat that helps baked goods come out perfect.
Try this recipe at home.
Ingredients
- 3 Tbsp oilve oil
- 1 1/2 cups diced carrot
- 1 1/2 cups diced celery
- 1 cup diced onion
- 1 large leek, whites only, thinly sliced
- 10 cloves garlic, minced
- 1/8 tsp white petter
- 1/4 tsp red pepper flakes
- 2/3 cup cooked barley
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 2 cups cooked chicken, shredded
- 4-6 Tbsp lemon juice, plus zest of 1 lemon
- 1/2 cup 2% milk
- 2 Tbsp chopped, dried tarragon
Instructions
Step 1
Sauté carrots, celery, onion, and leek in olive oil.
Step 2
Season with garlic, red pepper flakes, and white pepper.
Step 3
Toast the barley in the pot. Then add bay leaves and the liquids and allow the soup to simmer for 20 minutes.
Step 4
Add the chicken and lemon juice, stir to combine.
Step 5
Combine the milk and two tablespoons of the soup in a bowl, then add that to the soup pot.
Step 6
Sprinkle with lemon zest and tarragon and serve.
