From Dave Ruel’s ‘Anabolic Cookbook’
Servings: 10 servings – 10 cups
INGREDIENTS
• 1 lb chicken, cubed
• 2 tbsp olive oil
• 2 garlic clove, chopped finely
• 1 onion, chopped finely
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 3 stalks celery, chopped
• 1 large tomato, chopped
• 1 tsp dried thyme
• 1⁄2 cup pearled barley
• 2 litres low-sodium chicken broth
• Salt and pepper
DIRECTIONS
1. Place barley in bowl with just enough water to cover it. Heat olive oil on medium heat in an 8-quart stockpot.
2. Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.
3. Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.
4. Add the chicken stock, vegetables, and spices to the pot.
5. Drain the water from the barley. Add the barley to the soup.
6. Let the soup boil for 30 minutes on medium heat.
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Calories: 127 / Protein: 11g / Carbs: 14g / Fat: 3g
