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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

Spring Chicken & Barley Soup - The Huffington Post

Kitchen Daily