This has been a soup-on-repeat kind of week at our house. The COVID-19 virus hit Neil and me pretty hard. Luckily, the kids have showed no symptoms thus far (day 8). This virus feels a little different than the common cold. On day 1, I felt like I had slipped a disc in my back, but I finally realized it was the textbook symptom of body aches. On day 2 my sense of smell and taste were completely gone. I have had next to no congestion, but, alas, I can’t taste a thing! All I have wanted to eat this week is hot soup. This recipe is so fast and easy.
However, this is the only dinner I have made in the last 5 days because we have had so many generous neighbors dropping meals off for us. Man, it is so good to live around Christ-like neighbors! Knowing so many people are praying and caring for us has made the stress of quarantine, online school for 4 kids, horrendous toddler messes, and feeling like poo just a little easier to bear.
I sure hope this recipe brings some warm nourishment to your family this Winter. Enjoy!
Chicken, Barley, and Vegetable Soup
Ingredients
- 6 Cups Chicken Broth
- 1 Cup Carrots diced
- 1/2 Cup Celery diced
- 1/2 Cup Onions diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon turmeric optional
- 1/3 cup barley dry
- 2 Tablespoon Fresh Parsley or 1 Tablespoon dry
- 1 Cup Rotisserie Chicken chopped
- 1 Cup Frozen Peas
Instructions
- In a large stock pot, boil carrots, celery, onions, garlic, salt, and turmeric in the chicken broth for 10 minutes
- In a separate saucepan bring barley and 2 cups water to boil for 10 minutes or until al dente. Strain and add to chicken broth and vegetables.
- Add parsley, chicken, and peas and cook until peas are warmed through. If using dry parsley, add that in step 1.
- Cool to serve.
