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Chicken and Barley Soup

8 servings


  • 1 1/2 pounds skinless chicken breast
  • 9 cups chicken broth
  • 1 cup carrots, diced
  • 1/2 cup organic celery, finely chopped
  • 1/2 cup barley, cooked [buy organic barley here]
  • 1/4 cup yellow onion, sliced
  • 1/2 cup fresh spinach leaves, cut into strips
  • Salt and pepper, to taste


  • Cut the chicken breasts into bite-sized pieces. Place in a large stockpot and cover with broth.
  • Bring to a boil and skim surface of accumulated foam. Simmer on low heat for about 40 minutes.
  • Add carrots, celery, and onion and simmer for another 15 minutes.
  • Add spinach and barley. Heat through and season with salt and pepper.