Barley is typically found in a beef stew or soup in the grocery store. Today I’ve create a chicken version that is lean for your waist as well as your pocketbook.
By roasting my poblano peppers, I’ve brought a sweet smoky undertone to the soup. I’ve been rather obscessed with poblanos.
This soup froze reasonably well, so it’s great to pack for lunch if you have access to a microwave. The poblano peppers were very mild, Big Brother didn’t mind eating them. Little Sister was too busy stuffing her face to really see what she was eating.
- cooked chicken
- 2 whole Poblano peppers, roasted and peeled (remove seeds for mild)
- cup of baby carrots
- 1/2 onion, diced
- 2 cups chicken stock & water
- sea salt and pepper
- any herb you like (cilantro, parsley)
- 2/3 cup cooked barley
Simmer everything together until the carrots are done. Season with salt and pepper to taste. Serve with crusty bread and a salad.