Spring’s chilly evenings. Embrace the last few excuses to indulge with this chicken and barley soup. You’ll need:

  • 2 garlic cloves – diced
  • ½ cup of onion – diced
  • ½ cup of celery – diced
  • ½ cup of carrots – diced
  • 6 cups of chicken broth
  • 1 bone-in chicken breast
  • 1/3 cup of pearl barley
  • 15-ounce can of diced tomatoes
  • 1 cup of chopped asparagus
  • 1 cup of frozen peas
  • Olive oil
  • Salt & Pepper
  • Basil & orange zest for garnish

To start, heat 1 tablespoon of oil in a large saucepan over medium heat. Add in garlic, onion, and celery. Cook until softened.

Next, add in chicken broth, chicken breast, and barley. Cover and cook until the chicken is cooked through. Transfer the chicken to a plate and shred. Continue cooking the broth until the barley is tender.

Then add in the shredded chicken, a 15-ounce can of diced tomatoes, 1 cup of sliced asparagus, and 1 cup of peas. Season with salt and pepper to taste. When the asparagus softens, ladle the soup into bowls and garnish with chopped basil and orange zest.