Spring Chicken and Barley Soup

• 1 tablespoon(s) extra-virgin olive oil
• 1/2 cup(s) finely chopped onion
• 1/2 cup(s) finely chopped celery
• 2 clove(s) garlic, divided
• 6 cup(s) reduced-sodium chicken broth
• 1  (10-12 ounces) large bone-in chicken breast, skin removed, trimmed
• 0.33 cup(s) pearl barley
• 1 can(s) (15-ounce) diced tomatoes
• 1 cup(s) trimmed and diagonally sliced asparagus, 1/4 inch thick
• 1 cup(s) fresh or thawed frozen peas
• 1/2 teaspoon(s) coarse salt
• Freshly ground pepper to taste
• 1/2 cup(s) lightly packed torn fresh basil leaves
• 1 strip(s) (1/2 by 2 inches) orange zest

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Directions

1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken, and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt, and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
4. Coarsely chop the remaining garlic clove. Gather basil, orange zest, and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
   
   Carb Servings: 1 1/2 starch, 1 vegetable, 2 lean meat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (30% dv), Iron (15% dv).

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