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Chicken and Barley Soup

According to Ron on February 4, 2024, this was my best soup “ever”!!
Servings 2 generous servings

Ingredients

  • ½ cup pearled barley rinsed
  • 1 tablespoon extra virgin olive oil
  • ¾ cup sweet or yellow onion, finely diced
  • 2 garlic cloves crushed or minced
  • ¾ cup fennel or celery stalks finely diced
  • ¾ cup carrot grated
  • 1 bay leaf
  • 1 quart 8 cups chicken stock
  • 1 piece boneless skinless chicken breast
  • Juice of ½ lemon plus more to taste
  • 1.5 tablespoons Greek yogurt
  • Small bunch of fresh cilantro or parsley leaves and tender stems finely chopped
  • Salt and Black pepper

Instructions

  • Place a large pot on medium-high heat. Add the olive oil, followed by the onion and cook until it turns golden, about 8 minutes. Stir in the garlic, fennel or celery, and ½ of the grated carrot. Cook for 5 minutes, stirring occasionally to ensure it doesn't stick to the pan.
  • Add the chicken breast and place a lid on the pan. Poach until the juices run clear in the thickest part of the breast, about 15 minutes, or longer as needed. I prefer to cook the chicken in the IP, under pressure for 15 minutes (use the soup or broth setting).
  • Remove the chicken from the soup and set aside to cool. Shred the chicken. Use two forks to shred the chicken and set aside.
  • Add the barley to the pan. Stir until the barley is fully incorporated. Add the bay leaves and chicken stock. Bring to a boil, then lower the heat to allow the soup to simmer.
  • Add the juice from half a lemon into the soup. Stir and cover with the lid slightly ajar. Leave to simmer for a further 30 minutes or until the pearl barley is tender. Check and stir the soup occasionally.
  • Take an immersion blender place it into one side of the pot. Blend just a little of the soup to thicken. If you don’t have an immersion blender, ladle a few cups of the soup into a standard blender, blend, and then mix it back into the soup.
  • Stir in the yogurt, shredded chicken breast, remaining grated carrot, and cilantro (save a little cilantro for garnish). Season to taste with salt, pepper, and more lemon juice, if you like.
  • Simmer the soup for a few minutes to ensure the shredded chicken is warmed through. Put in a serving bowl. Finish with a sprinkle of chopped cilantro and serve warm.