Light, flavorful and easy to make soup. Dill pickles add a nice tartness and barley adds great body. This is a great recipe for a quick and healthy lunch or dinner.
Wash chicken breast under running water and place it in a pot. Quickly bring to a boil, remove any foam that might appear and turn the heat down to low. Keep cooking on low for 40 minutes.
Peel onions, carrots and potatoes. Cut the ends off of celery stalks and wash it. Cut dill pickles, celery, onions and potatoes into cubes, shred carrots with a shredder.
Add 1 tablespoon of vegetable oil into a skillet and heat it on the stove. Add chopped onions, carrots and celery. Cook on medium heat, stirring occasionally, until these veterables are soft. Add cubed dill pickles and cook for another 10 minutes.
When chicken has been cooking for 40 minutes, add cubed potatoes and barley to a pot. Bring to a boil, turn the heat down to low and cook for 10 minutes. Then sauteed vegetables and cook for another 10 minutes. Sprinkle with chopped dill and parlsey and turn the heat off. Let the soup stand for 15 minutes before serving. Serve warm with sour cream on top.
- Water – 8 cups
- Chicken breast – 14 oz
- Pearl barley – 4 oz
- 3 medium potatoes
- 1 Carrot
- 1 Yellow onion
- 3 celery stalks
- Dill pickles – 10 oz
- Chopped parsley – 1 tablespoon
- Chopped dill – 1 tablespoon
- Salt – to taste