Chicken White Bean Lemon Barley Soup

Chicken White Bean Lemon Barley Soup

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2–3 garlic cloves, minced

• 3-4 carrots, diced

• 2 celery stalks, diced

• 6 cups chicken broth

• 1 cup barley (uncooked)

• 1 can cannellini beans

• 1 can navy beans

• 2 -3 cups shredded rotisserie chicken

• Juice of 1/2 lemon

• 2 tablespoons tomato paste

• 1-2 teaspoon Italian seasoning

• Salt + pepper to taste

• Optional: a handful of fresh spinach or parsley

• Optional: grated parmesan for topping

How to Make It (The One-Pot Magic)

1. Sauté the aromatics
   Heat olive oil in a large pot. Add onion, garlic, carrots, and celery.
   Cook for 5–6 minutes, until everything smells cozy and looks softened.

2. Add broth + seasonings
   Pour in chicken broth, tomato paste, Italian seasoning, salt, and pepper.
   Bring to a gentle boil.

3. Add the orzo
   Stir in the barley and let it cook for 8–10 minutes, until tender.

4. Add the chicken
   Stir in your shredded rotisserie chicken (bless whoever invented rotisserie chicken) and beans and reduce heat to low.

5. Finish with lemon
   Add lemon juice and taste — add more if you want it extra bright.

6. Optional greens
   Stir in spinach or parsley right before serving for a little color.

7. Serve
   Ladle into bowls, top with parmesan, pair with sourdough bread and enjoy your cozy-girl era.