Grilled Chicken Vegetable Soup
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat a grill pan over high heat for 5 minutes
3
Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper
4
Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes
5
Set aside and keep warm
6
Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender
7
Drain and rinse
8
Bring the chicken broth and bay leaf to a simmer in a medium saucepan
9
Add the carrot, celery and zucchini
10
Cook until just tender, about 5 minutes
11
Discard the bay leaf
12
Place the chicken breast on a cutting board and slice crosswise into thin slices
13
Spoon the vegetables and barley into serving bowls, then add the hot broth
14
Lay several slices of chicken over the surface of each bowl