Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Barley Soup 3.7 (246) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2020 Rate Print Share Prep Time: 25 mins Total Time: 45 mins Servings: 4 Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables. Ingredients 1 tablespoon extra-virgin olive oil 4 carrots, diced small 4 celery stalks, diced small 1 medium yellow onion, diced small 2 boneless, skinless chicken breasts, cut into ½-inch pieces Coarse salt and ground pepper 6 cups low-sodium chicken broth 5 sprigs thyme 1 cup quick-cooking barley 5 ounces baby spinach (5 cups) Directions In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve. Cook's Notes Quick-cooking barley has been hulled, steamed, and then dried, so it will become soft and plump in 10 minutes as it simmers in broth with chicken and aromatics. Originally appeared: Everyday Food, October 2011 Rate It Print