Barley Soup
Soothing chicken barley soup with parsnips, celery, onion, and a strip of kombu for added minerals. High in protein and fiber, gentle enough for anyone feeling under the weather.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
50 minSome soups are meant to nourish the soul and settle the body. This is one of those.
Chicken broth forms the base, simmered with pearl barley, sliced parsnips, celery, onion rings, and a small strip of kombu seaweed that quietly adds minerals and helps with digestion.
Dried basil and white pepper keep the seasoning gentle but warm.
Bite-sized pieces of cooked chicken make it substantial without being heavy.
After 45 minutes of simmering, the barley turns plump and silky, the vegetables melt into the broth, and the whole pot smells like comfort.
Garnish with shredded carrot for a little color and sweetness on top.
Kitchen Tips
- Omit the chicken for a lighter version that’s even easier to digest. The broth and barley carry the soup on their own.
- Kombu can be found in the Asian aisle or at health food stores. It adds a subtle savory depth and minerals without any “seaweed” taste.
- This soup thickens as it sits. Thin with extra broth or water when reheating leftovers.
Ingredients
Directions
Available in health stores, it make beans and peas more digestible.
Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes.
Season to taste with salt if needed and garnish with shredded carrot if desired.
Note: Barley soup can be a soothing and digestible meal for convalescents.
Omit the chicken to make it easier to eat.
This soup is rich in protein, carbohydrates, and fiber.
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