Fend off the winter chill with this warm and nourishing soup.
It’s brimming with all the feel-good flavors and it’s sure to help kick-start your immune system and nurse you back to normalcy during this cold-and-flu season. Enjoy it with chicken, or omit the chicken and substitute with vegetable broth to make it vegan. Either way, it’s comfort in a bowl.
Ingredients:
1 large organic yellow onion
4 large organic celery stalks
4 cloves organic garlic
1 lb. organic carrots
2 tablespoons organic olive oil
8 cups Field Day® organic chicken bone broth
1 tablespoon salt, or to taste
½ tablespoon pepper, or to taste
2 tablespoons dried thyme (from our bulk section)
2 tablespoons dried rosemary (from our bulk section)
2 dried bay leaves (from our bulk section)
1 cup pearled barley (from our bulk section)
1 lb. organic chicken breast (optional)
2 tablespoons fresh organic parsley
Instructions:
First, dice your yellow onion, celery, and carrots.
Mince your garlic cloves.
Add your yellow onion, celery, carrots, and olive oil to a large stockpot. Sauté on medium-high heat until the vegetables soften.
Toss in your minced garlic and cook until fragrant.
Transfer your cooked vegetables into a blender or food processor. Add 1 cup of chicken broth and blend until smooth.
Fill your stock pot with the remaining chicken broth and your vegetable puree. Add your thyme, rosemary, salt, pepper, bay leaves, pearled barley. Add your chicken breast to the pot if using.
Bring the pot to a rolling boil and keep it simmering on medium-high heat for 10 minutes.
Remove the chicken from the soup. Shred and chop it, then add it back to the pot.
Allow your soup to simmer on medium heat for another 10-15 minutes, or until your barley is softened and has split.
Remove your bay leaves.
Finish your soup with fresh parsley and additional salt if needed.
Cool and serve immediately. Keeps for 5 days in the refrigerator.
-Delaney Blomstrom
