Chicken, Barley, and Vegetable Soup¶
Original recipe
Serves 6
- 2 cups meat shredded from a rotisserie chicken
- ½ large white onion, diced small
- 1 carrot, diced small
- 1 celery stalk, diced small
- 1 jalapeno
- 1 or 2 garlic cloves
- 1 14-oz can fire roasted tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 packet Sazon
- Pinch red pepper flakes
- Pinch coriander
- ¼ cup pearled barley
- Juice and zest from half a lime
- ½ cup cilantro, finely chopped
- Olive oil
- Salt and pepper