It’s chilly outside here in Virginia. The fall season is upon us. Now, is the time to make things that are warming inside. For me that’s soup!
Whenever we have leftover rotisserie chicken I save the bones and make chicken broth or stock. To me it’s a waste to just throw them out. There’s so much flavor captured in those bones that can be used to season so many other things.
When we usually buy chicken broth it’s for a recipe, and we don’t have any homemade stock on hand. I love using it in skinny mashed potatoes, pasta dishes, or just making a killer pot of soup.
This recipe came together so easily. I used leftover chicken, homemade chicken broth, some pantry staples, and veggies from the fridge.
White bean and barley chicken soup
- 1 Tablespoon of oil
- 1/2 onion, diced
- 2 carrots, sliced
- 2 celery ribs, diced
- 1 clove of garlic, minced
- 1/2 cup of uncooked barley
- 4 cups of chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 15.5 oz can of cannellini beans, drained and rinsed
- salt and pepper to taste
- Optional - 1 lemon
- Optional - Parmesan cheese
- Optional - Chives, chopped
- Step 1 In a large pot heat oil on medium-high heat.
- Step 2 Add onions, carrots, celery, garlic, and dried herbs. Saute until vegetables start to sweat and become transparent.
- Step 3 Add barley and chicken stock to the pot. Bring to a boil and add the chicken.
- Step 4 Lower the heat to low and cover. Simmer for about 20-30 minutes until barley is tender. Add green onions and white beans. Cook for about another 10 minutes.
- Step 5 Optional: Squeeze a little bit of lemon on top with shaved Parmesan cheese, and garnish with chopped chives