1 Tbsp Butter or Olive Oil
1 medium Yellow Onion, diced
2 cloves Garlic, minced and smashed with the back of a fork
2 medium Carrots, roughly chopped
1-2 stalks Celery, roughly chopped
4-5 boneless skinless Chicken Thighs, chopped into 1-inch pieces
1 cup Bob’s Red Mill® Pearl Barley
6 cups Chicken Broth
1 tsp Salt, plus more to taste
1 tsp Black Pepper, plus more to taste
1 tsp Simply Organic Ground Cumin
1 Lemon, sliced in half and seeds removed
1/4 cup chopped Fresh Parsley, optional
In a large stockpot or Dutch oven, heat olive oil or butter and sauté onions and garlic until soft and translucent, about 4 minutes. Add carrots and celery and cook until slightly softened.
Add cubed chicken and sauté until chicken is opaque at edges, about 2 minutes.
Add salt, pepper and cumin, stir to combine.
Add in broth, lemon and barley. Bring to a boil, reduce heat and then simmer for 30-45 minutes, until barley is softened and chicken is cooked through.
Remove lemon and discard. Serve with fresh parsley if preferred.