My friend Rosemary is Rita’s dear friend and editor, which is how I got to be good enough friends with Rita that I get to smooch her on the cheek when she wins awards for her books, which happens on a regular basis. Which just proves my point that Rosemary in all forms is a wonderful thing.
Which brings me back to this soup. It starts out as a straightforward chicken soup, full of carrots and celery and sweet chopped onion. It gets even better with the addition of either barley or farro – both are hearty and delicious grains that give this soup just the right amount of substance. But simmering it with fresh rosemary leaves is what takes it over the top to soup perfection.
And I highly recommend getting yourself a wonderful friend named Rosemary to go along with it. Delicious all the way around!
- 2 tablespoons olive oil
- 4 carrots, peel and cut into rounds
- 1 sweet onion, diced
- 4 celery stalked, chopped
- 2 boneless chicken breasts
- 32 ounces chicken broth (I like the Imagine variety)
- Juice from one lemon
- 1 teaspoon poultry seasoning
- ½ cup pearl barley or farro
- 2 sprigs fresh rosemary
- Put the olive oil in a large deep pot and heat over medium high. Add carrots, celery and onion and stir until onion is softened, about 5 minutes.
- Add chicken broth, lemon juice, poultry seasoning, chicken breasts and barley or farro. Bring to a simmer.
- Strip the leaves from the rosemary and add to the soup. Cover and simmer for 30 minutes.
- Remove the chicken with a slotted spoon and shred into bite sized pieces. Return to the soup and stir.
- Serve in warmed bowls. This is a soup that gets better over time, so make sure you make enough for leftovers!