SEE ALSO: 5 Power Soup Recipes

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tbsp olive oil</li>
                                            <li>1/2  cup finely diced white onions</li>
                                            <li>1/2 cup thinly sliced celery</li>
                                            <li>1 large garlic clove, chopped</li>
                                            <li>2 bay leaves</li>
                                            <li>6 cups low-sodium chicken broth</li>
                                            <li>1 (14 1/2 oz) can chopped tomatoes</li>
                                            <li>1/3 cup barley</li>
                                            <li>1 medium roasted chicken, shredded</li>
                                            <li>3 tbsp chopped fresh parsley</li>
                                            <li> Zest 1/2 lemon</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat a large soup pot on medium heat for 1 minute. Add oil and sauté onions and celery for 2 minutes, stirring occasionally. Do not brown. </li>
                                    <li>Add garlic, mushrooms, and bay leaves and continue to sauté for an additional 3 minutes. Add broth and tomatoes. Stir and bring to a boil. </li>
                                    <li>Once boiling, reduce to a simmer and partially cover with lid. Cook for 15 minutes. </li>
                                    <li>Add barley and cook for 20 minutes. </li>
                                    <li>Add chicken and continue to simmer for another 15 minutes. </li>
                                    <li>Add parsley and lemon zest. </li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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