I love soup season. This easy peasy chicken noodle soup is packed with vegetables, chicken, barley and noodles. With the days getting cooler and the busy holiday season ahead of us, you can bet this easy peasy chicken noodle soup will be on repeat in the Murphy household.
I used left over roasted chicken for this soup, you can also use chicken breast and/or turkey. For extra filling power, I added extra vegetables and barley. Barley is a nutritious grain packed with fibre, proteins as well as, B vitamins , zinc, and potassium. You may wonder what type of barley is healthier hulled vs pearled. While pearled barely, the most common barley, is more refined and has its hull removed, but it is still a good source of fibre, vitamins and minerals with a cooking time around 45 minutes in comparison to 2 hours for hulled. 1 cup of pearled barley contains 6 grams of fibre in comparison to 10 grams found in hulled barley. Pot barley is less refined than pearl but more than hulled barley. Adding and variety of barley will add nutritive value to your soup, keep in mind, the less refined the more nutrients you will have.
- 2 tbsp olive oil
- 1 cup of uncooked egg noodles
- 3 stalks of celery, chopped
- 2 cups of carrots, chopped
- 1 cup of barley
- 1 cup of chicken ( i used roasted chicken) chopped
- 3 springs of thyme
- 6 cups of chicken stock, low sodium
- salt and pepper to taste
- Bring a medium pot of water to a boil, add salt and pasta. Cook until al dente.Drain and set aside.
- In a large stock pot, add celery and carrots cook until soft, 4- 5 minutes. Stir occasionally. Add chopped chicken, stock, and salt and pepper. Add barley. Bring to a simmer for 45 minutes. Stir occasionally.
- Add cooked pasta..
I love soups this time of year. Another favorite is this roasted butternut squash soup.