Hearty Chicken Barley & White Bean Soup #Foodie Friday

I am a lover of snow and winter sports, but I don't live in an area that has the resources allocated in our town's budgets for removing large amounts of snow.

Well, we had a snow storm on Monday.

We had a snow storm on Wednesday.

We are expecting a snow storm on Sunday.

This photo kinda sums up how I feel at this point.

There is only one thing to eat when you have been digging your car out a snowbank created by the plower…SOUP.

Enjoy,

Diane

Hearty Chicken & White Bean Soup

by Diane Balch

simplelivingeating.com

preparation: 20 minutes                                   serves: 4 -6 

Ingredients:

1/4 cup of Extra Virgin Olive Oil (EVOO)

1.5 pounds of chicken meat chopped if raw, shred if leftover

6 cups of chicken stock

1 leek chopped stalk and greens

1 fennel bulb chopped

4 carrots chopped

1 tablespoon of poultry seasoning

1 15 ounce can of Great Northern Beans

1/2 cup of pearl barley

Directions:

1) In a large sauce pan heat EVOO on medium high and sauté leeks, fennel, and carrots along with poutry seasoning and some salt and pepper.

2) Add barley to mix and then chicken stock. Bring it to a boil and add chicken.

3) Turn it down to a simmer when it isn't boiling any more add beans. Let simmer for at least 30 minutes. Simmer until the barley softens about 1 hour or if you have time shut off the burner and just let the soup sit for a few hours. The barley will soften after an hour or two.

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