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!
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.