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Ingredients

• 1 tablespoon  extra-virgin olive oil
• 1/2 cup  finely chopped onion
• 1/2 cup  finely chopped celery
• 2 cloves  garlic, divided
• 6 cups  reduced-sodium chicken broth
• 1   large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
• 1/3 cup  pearl barley
• 1 15-ounce can  diced tomatoes
• 1 cup  trimmed and diagonally sliced asparagus, (1/4 inch thick)
• 1 cup  fresh or thawed frozen peas
• 1/2 teaspoon  coarse salt
•   Freshly ground pepper, to taste
• 1/2 cup  lightly packed torn fresh basil leaves
• 1 strip  orange zest, (1/2 by 2 inches)

Description

You Might Think Of Barley As An Addition To Hearty, Wintery Soups, Such As Mushroom-barley Or Beef-barley Soup, But It Also Works Well In Lighter Soups Like This One With Chicken, Asparagus And Peas.

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