Chicken Barley Soup (Soupe Jo)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 cup pearled barley, rinsed

2 tablespoons extra virgin olive oil, plus more for serving

1 white or yellow onion or medium leek, finely diced

3 garlic cloves, crushed or minced

2 celery stalks, finely diced

1 large carrot, grated

2 bay leaves

2 quarts (8 cups) chicken stock

2 boneless skinless chicken breasts

Juice of 1 lemon, plus more to taste

3 tablespoons half and half, Greek yogurt, or whole milk

Small bunch of fresh cilantro or parsley, leaves and tender stems finely chopped

Salt

Black pepper

Directions at themediterraneandish.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer