| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- Extra-virgin olive oil
- 12 to 14 ounces boneless, skinless chicken breast
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup pearl barley
- 4 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 small zucchini, finely chopped
Instructions
- Heat a grill pan over high heat for 5 minutes.
- Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
- Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
- Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
- Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 157 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 45 mg |
| Sodium | 630 mg |
| Serving Size | 1 of 6 servings |
| Calories | 157 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 45 mg |
| Sodium | 630 mg |
Reviews
As is? Boring! This needs herbs, garlic, chili flakes
So easy! I had already prepared the chicken breasts so making this was a quick breeze! Family approved 🙂
This soup is so good! And low in calories! Win, win! I made quite a few alterations. From the top, I tripled the vegetables, cooking the carrots and celery until al dente before adding the zucchini. Triple the barley recipe, 1/2 cup water per 1/4 cup barley. I could have made more. I used 6 cups broth instead of 4. This is a deconstructed chicken soup, so you can vary the quantities.I added Better Than Bouillon chicken flavoring to the broth as it simmered for extra flavor. Lastly, I used two packages of Foster Farms Grilled Chicken instead of grilling my own. Briefly heat chicken in the microwave, then chop. It doesn’t call for chopped onions, but if you’re considering it, don’t, it doesn’t need it. Add the ingredients as Valerie states as she is correct. It creates a clean soup. Enjoy!
Very good. Added more water to the barley as it cooked. Loved the thin slices of chicken instead of larger pieces. Great for lunches.
Just made, fast simple & delicious. …liked the suggestion of making several chicken beasts and using during week