Chicken Barley Soup

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1 tablespoon oil

3 large carrots (peeled and chopped)

2 ribs celery (finely chopped)

½ medium onion (finely chopped)

5 cups low sodium chicken broth

2 chicken breasts ((about 300g total))

⅔ cup pearl or pot barley (rinsed (120g))

½ teaspoon salt

¼ teaspoon pepper

In a large dutch oven or soup pot, heat oil over medium-high heat.
Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
Add broth, chicken breasts (raw and whole), barley, salt and pepper.
Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.