A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.
½ medium onion diced
1 carrot diced
1 celery stick diced
½ skinless bone in chicken breast¹
2 C chicken broth
4 C water plus 1 cup.
½ C pearled barley washed and soak about 30 minutes
Remaing soup ingredients
1 C corn
1 medium Yukon Gold peeled and diced
½ avocado diced
2 serrano chilies diced
1 lime juiced
½ C cilantro chopped
Salt and pepper to taste
½ C sour cream
¼ C capers
Chicken and broth preparation
In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.
Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.
Remove chicken and set aside .
Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.
Shred the chicken when cool enough to handle and set aside.
Bring to boil strained chicken broth in large saucepan and add in soaked barley.
Simmer for thirty minutes.
Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.
Add the shredded chicken, lime juice, and remaining chili and combine.
Season with salt and pepper to taste.
Remove from heat. Add in the cilantro and serve.
¹I remove the skin from the bone in chicken breast prior to making the broth,
This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.