Try Something New Tuesday v.6

It's been quite some time since I've done a TSNT post, don't you think? I've been working on something in my studio and was planning on doing a post on that, but my sewing machine is being a little cranky and until I figure out how to get it back to tip top shape that will have to wait for another TSNT.

But today you're in luck! I'm in a Lent group that meets every Wednesday and it is our turn to make soup for everyone. I'm trying out a new recipe and I thought I'd share with you! It's pretty healthy and although it's still cooking, I'd say it tastes mighty fine! It's full of natural flavors and it's a light soup which goes well for spring time.

Chicken-Barley Soup with Vegetables and Pesto

For best results, make sure all of the chopped vegetables are about the same size. Your antioxidant-packed soup will cook more evenly, and the flavor will be more balanced.

Prep Time: 15 mins            Cook Time: 1 hr.              Serves:6

Ingredients:

• 4 cups low-sodium chicken broth (if you have time, you should definitely make your own. It's super easy,    very cheap, and much healthier...AND it tastes better)
• 2 cups water
• 12 oz. boneless, skinless chicken breast halves
• 1/2 cup pearled barley
• 1 (14.5 oz) can no salt added stewed tomatoes
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 large leek (white and tender portion of green), halved lengthwise, rinsed well, and cut into 1/2" slices
• 2 large carrots, chopped
• 1/2 cup frozen corn kernels
• 6 tablespoons pesto, to finish

1. Bring the broth and water to a boil in a large pot over high heat. Add the barley and chicken, reduce the heat to low, cover, and cook for about 30 minutes or until the barley is tender, stirring several times. Remove the chicken to a cutting board. Shred when cool enough to handle. Set aside.
2. Add the tomatoes (with juice), leek, onion, carrots, and celery and raise the heat to high. Reduce the heat to low when the mixture comes to a boil, cover, and simmer for 20 minutes or until the vegetables are tender.
3. Add the corn and reserved chicken. Simmer, uncovered, for 5 minutes or until warmed through.
4. Ladle into 6 bowls and top each with 1 tablespoon of the pesto.

We added 1 bay leaf, salt and pepper, and some other spices to our liking (cayenne pepper, thyme etc). This recipe is super easy and you can do what you want with it. Hope you enjoy!