Chicken Barley Soup from Chef Victoria Love

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative that cooks faster.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Turn the heat on medium high and add 1 tablespoon of olive oil to the pot.

Add 1 large Spanish onion to the pot and sauté until translucent and lightly golden.

Add 2 cups of carrots and sauté until they get a bit tender.

Add celery and stir to combine, cooking until vegetables are tender and golden brown.

Add 2 cups of chicken meat, 1/3 cup of barley, 2 bay leaves, 8 cups of chicken stock, and 2 cups of water to the pot.

Roughly chop cilantro leaves and add to the soup along with 1 tablespoon of salt; stir to combine.

Taste the soup to check the salt level and adjust if necessary.

Garnish the finished soup with a sprig of cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: