Nourishing November - Recipe #2
Still Need yummy in your life?
A creamy lemon chicken barley soup that has tons of veggies, and tender grains. It’s hearty and comforting for these beautiful autumn days and winter nights to come!
Lemon chicken barley soup 👇
LemonChicken Barley Soup
INGREDIENTS:
· 1 1/2 tablespoons canola oil
· 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
· Kosher salt and freshly ground black pepper, to taste
· 6 cups chicken stock
· 1 medium sweet onion, diced
· 3 medium carrots, peeled and sliced
· 4 celery ribs, sliced
· 5 cloves garlic, minced
· 4 sprigs fresh thyme
· 2 sprigs fresh rosemary
· 1 bay leaf
· 4 cups baby spinach
· 2 tablespoons freshly squeezed lemon juice
· 2 cups prepared barley
DIRECTIONS:
1. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaf; season with salt and pepper, to taste.
3. Cover and cook on low heat for 5-6 hours.
4. Stir in lemon juice; season with salt and pepper, to taste.
5. Place 1 cup of spinach at the bottom of your bowl and pour your serving of hot soup over it. Spinach will wilt. If you put all the spinach in the pot over time it will become slimy.
Meal Prep barley a head of time.
Then build your soup bowl this way…
- Add ½ cup of cooked barley to each bowl.
- 1st- place 1 cup spinach at the bottom of the bowl.
- 2nd place ½ cup of barley on top.
- 3rd pour 2 cups of hot soup on top.
- 4th let rest for 3 mins.
- 5th eat 😉.
– Enjoy Today, Jenn