Ingredients
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4 garlic cloves
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1 onion, quartered
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1/2 cup fresh rosemary (you will be amazed how much flavor it adds wait till you taste it) or 1/4 chopped rosemary (you will be amazed how much flavor it adds wait till you taste it)
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olive oil
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1/2 cup white wine
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3 quarts chicken broth
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1 1/2 lbs white button mushrooms
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1/2 cup pearl barley
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1 1/2 lbs chicken breasts
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pepper
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1 sprig thyme
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bay leaf
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2 cups chopped carrots
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1 cup chopped celery
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1 leek
Instructions
- Mince garlic; slice leek longways then chop.
- Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
- Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
- Add white wine and stir gently for one minute.
- Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
- Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
- Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
- Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.