Spring Chicken & Barley Soup
"You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas...."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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1/2 cup finely chopped onion
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1/2 cup finely chopped celery
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2 cloves garlic, divided
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6 cups reduced-sodium chicken broth
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1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
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1/3 cup pearl barley
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1 15-ounce can diced tomatoes
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1 cup trimmed and diagonally sliced asparagus, ( 1/4 inch thick)
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1 cup fresh or thawed frozen peas
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1/2 teaspoon coarse salt
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Freshly ground pepper, to taste
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1/2 cup lightly packed torn fresh basil leaves
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1 strip orange zest, ( 1/2 by 2 inches)
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