Tuscan Chicken and Barley Soup
Prep time
Cook time
Total time
Serves: 8
  • 2 large boneless chicken breasts, roasted and shredded with a fork
  • 2 slices of bacon-diced
  • ½ cup diced celery
  • ½ cup diced carrot
  • ½ a medium onion-diced
  • 2 cloves of minced garlic
  • 1 14.5 OZ can of garbanzo beans
  • ¼ cup oil packed sundried tomatoes-jullienned or diced
  • 1 tbsp minced rosemary
  • ¼ tsp red pepper flakes
  • 1 tsp dried oregano
  • 4 cups chicken stock
  • 2 cups water
  • ¾ cup of quick barley
  • ¼ cup Kalamata olives-halved and pits removed if neccessary
  • ¼ cup torn basil leaves
  • Grated Parmesan to serve
  1. Sauté bacon in a heavy large Dutch oven over medium-high heat until crispy and fat is rendered. Remove bacon and add onions, carrots, celery, garlic, sundried tomatoes, basil, rosemary, crushed red pepper and oregano to the bacon fat. Sauté until vegetables begin to soften, about 10 minutes. Add stock, water, chicken, and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  2. Add barley and olives to soup and simmer until tender, about 10 minutes. Season to taste with salt and pepper.
  3. Top with the reserved bacon and some grated parmesan cheese to serve.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/tuscan-chicken-and-barley-soup/