Clean Eating Chicken And Dumplings (Barley) Soup
This soup creates a clean eating magic trick! The pearl barley swells and releases its starches into the broth; thickening and giving you that “dumpling-esque” satisfaction! Comforting AND healthy!
Alright y’all…..I am 3 months DEEP into clean eating since the New Year and I have made so much progress in building muscle through my workouts! Combined with the proper nutrition, I have surpassed my goals and see my body literally changing every…..single…..day! I feel good inside and out! This recipe is absolutely AMAZING! I love soups because they are a “one-and-done-no-hassle” meal that provides all the nutrients and can be reheated over and over again. I LOVE CHICKEN AND DUMPLINGS, but I needed a substitute for the dumplings…..ding, ding, DING! B-A-R-L-E-Y! Barley is the perfect ingredient to trick my mind into thinking I am eating buttery-floury-goodness. Barley is extremely nutritious and makes you feel FULLER…..LONGER! This is also a fantastic meal-prep recipe! I prefer the brand, Bob’s Red Mill, for all of my pantry grains; fantastic quality!
In a stock pot, sauté onion in olive oil (on medium heat) until translucent. Add the garlic and potatoes and cook an additional 5 minutes.
Add the carrots, bay leaves, barley, vegetable broth, 1 cup of the water, salt, pepper, thyme and sage; bring to a boil, then cover and simmer for 90 minutes; stirring occasionally.
After 90 minutes, add the shredded chicken and the remaining 2 cups of water; cover and continue simmering for an additional 30 minutes.
After 30 minutes, remove from heat and discard the bay leaves. Serve immediately or store in an airtight container. This recipe can be frozen and reheated at a later time.
XOXO,
Kendallraye
Clean Eating Chicken And Dumplings (Barley) Soup
Equipment
- Stock Pot
Ingredients
- 2 Tablespoons Olive Oil Extra Virgin
- 1 Large Yellow Onion Minced
- 1 bulb Garlic (yes, a whole bulb) Minced
- 6 Red Potatoes (skins on) Cleaned; Diced into 1" pieces
- 5 Large Carrots Peeld; Julienned
- 2 Bay Leaves
- 1 ¼ cups Whole Grain Pearl Barley
- 8 cups Vegetable Broth (low sodium)
- 3 cups Water
- 1 ½ teaspoons Salt
- 2 teaspoons Black Pepper Freshly Cracked
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rubbed Sage
- 3 Large Chicken Breasts Boiled; Finely Shredded
Instructions
- In a stock pot, sauté onion in olive oil (on medium heat) until translucent. Add the garlic and potatoes and cook an additional 5 minutes.
- Add the carrots, bay leaves, barley, vegetable broth, 1 cup of the water, salt, pepper, thyme and sage; bring to a boil, then cover and simmer for 90 minutes; stirring occasionally.
- After 90 minutes, add the shredded chicken and the remaining 2 cups of water; cover and continue simmering for an additional 30 minutes.
- After 30 minutes, remove from heat and discard the bay leaves. Serve immediately or store in an airtight container. This recipe can be frozen and reheated at a later time.
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