Chicken and Barley Soup
Serves 10 (portion size 3 cups)*
4 cups chicken broth
4 cups vegetable broth
2 1/2 pounds skinless, boneless chicken breast, cubed**
1 cup diced onion***
1 TBSP crushed garlic
1 whole bay leaf
1/4 TSP sea salt
1/4 TSP black pepper
2 cups peeled and cubed butternut squash
2 cups cubed yellow summer squash
2 cups cubed zucchini
1 cup broccoli flourets
1 cup chopped fresh mushrooms****
2 cups of (uncooked) barley
Put 4 cups of water into a large soup pot and add the chicken and vegetable broths. Add the chicken, onion, garlic, bay leaf, salt and pepper (I usually forget this step when I make this and add of all the ingredients at the same time and just let it cook and it turns out just as delicious). Bring all ingredients to a boil. Turn down the heat to low and allow the soup to simmer for 1 hour. Add the vegetables and barley to the soup pot. Bring back to a boil simmer on low for another hour or two, until the vegetables are desired texture.
* The portion I use is 1 cup, so using this measurement this will make enough for 30. I usually half this recipe and I am still left with enough to freeze for the month.
** I cut off as much fat as I can because the texture grosses me out but it isn't necessary.
*** I use either a white or yellow onion, whatever I have on hand.
**** I buy pre-chopped mushrooms but not diced.
This recipe is from The Fast Metabolism Diet book by Haylie Pomroy