Chicken, Barley & Vegetable Soup

INGREDIENTS

• 2 quarts of leftover tostada broth

• 1 quart of water

• 1 cup pearl barley (farro is another favorite grain to use or pick your favorite grain)

• 1 large carrot

• 2 stalks of celery

• 1 cup of Dino kale

• 1 cup of chicken

• 1 cup of potato

• 1/4 cabbage

• 1 cup of corn

THIS IS HOW WE DO IT

Prep:

Chop up the vegetables to your liking. We like to chop the carrots, celery and potatoes into pieces roughly the size of dice. Some smaller. Some larger. Shred the cabbage and kale.

Cook:

Add the broth to a large pot. High heat, bring to a boil. Add the barley. Reduce heat and simmer for about 1 hour. Add the Kale, carrots and celery. Cook for about 20min. Then add remaining ingredients: chicken, potatoes, corn and cabbage. Cook for another 20min or until tender. We like to cook our vegetables so they have a little tooth to them. Not too soft.

Tip: season lightly as you go. When you get close to being finished is when you should do your final seasoning. Adding salt too early and your broth boils down could concentrate too much and leave it too salty.

Serve:

Although it’s a meal on its own we like to serve this soup with some crusty bread or even the Turkish flatbread Pide. And a fresh garden salad. Simple lettuces dressed with olive oil and a squeeze of lemon.

Voila! Soups on.

Garnish options:

Cilantro

Criolla

Sour Cream

Olive Oil

Black Pepper