Quick Pressure Cooker Chicken Barley Soup with Vegetables, Cold day, Hot Soup. This quick chicken soup is a one pot wonder, especially if you make it in a pressure cooker. It is as easy as putting all the vegetables, skinless chicken breast, barley and broth in a pot, the end result is great! If you have a pressure cooker, this soup will take approximately forty minutes, if you do not cook under pressure! , double the time. On these very cold winter days, it is nice to have a pot of soup ready, this Chicken Barley Soup or my Fall Soup with Mushrooms and Mixed Legumes will warm you right up. However you prepare today’s hearty soup, I know you will enjoy it, Quick Pressure Cooker Chicken Barley Soup with Vegetables. Let’s cook!
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Quick Pressure Cooker Chicken Barley Soup with Vegetables
- 2 Boneless Chicken breast halves
- 1 Leek
- 2 Garlic cloves
- 4 Cups Baby spinach
- 4-6 Celery Stalks
- 8 Carrots
- 1 Cup Barley
- 6-8 Cups Chicken Broth
- Fresh Thyme, to taste
- Lemon zest to taste
- Parsley to taste
Clean, slice and chop into bite size pieces the celery, leeks and carrots. Add to pressure cooker or soup pot
Peel and crush the garlic, add the spinach
Add the Chicken Breasts whole, they will easily shred once they are cooked.
Pour in the chicken broth, barley, fresh thyme, parsley chopped, and the zest of lemon.
Add salt and pepper to taste
Cook under pressure approximately 30 minutes, if cooking conventionally, cook until the chicken is cooked through and the vegetables are soft. Readjust salt and pepper.
Remove the whole chicken breasts and shred, place back into the soup pot. Serve hot
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