Chicken and Vegetable Barley Soup


1 tbsp. extra virgin olive oil

4 medium carrots, chopped

4 celery stalks, chopped

1 medium onion, chopped

2/3 cup quick-cooking barley

6 cups of low sodium chicken broth

2 cups cubed chicken breast

2 cup fresh chopped kale

salt and pepper to taste


In a large saucepan, heat oil over medium heat.  Add chicken to the oil; cook until browned.  Add carrots, onion, celery; cook and stir for 4-5 minutes.  Stir in barley and chicken broth; bring to a boil.  Reduce heat; simmer, covered 15 minutes or until vegetables and barley are tender.  Stir in Kale and add salt and pepper to taste.  Continue simmer for another 5-10 minutes.