Cornfed chicken and barley soup

chicken breasts, diced

Instructions:

1. Sauté the Chicken:
   • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced cornfed chicken breasts to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Barley and Broth:
   • Return the cooked chicken to the pot. Add the rinsed pearl barley, chicken broth, bay leaf, and dried thyme. Season with salt and pepper to taste.
4. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45-50 minutes, or until the barley is tender and the chicken is cooked through.
5. Adjust Seasoning and Serve:
   • Taste the soup and adjust the seasoning with additional salt and
     

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