Categories: Chicken, Main Dish, Soup

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 6 cups chicken broth
• 1/2 cup pearl barley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 bay leaves
• 2 cups mushrooms, coarsely chopped
• 1/4 cup fresh parsley, chopped

Directions

1. In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.

2. Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.

3. Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

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