chicken and barley soup

It may not be soup weather because of extreme hot temperatures these days, but for me, everytime it rains (which happens often where we are), soups always come to my mind. Cooked chicken breasts stored separately from the broth in the freezer are so handy for hearty soups like this chicken with barley version. Instead of rice or orzo pasta, barley is a healthier alternative which I've been adding to our meals lately. Rustic with big chunks of cooked chicken breast, this soup makes a filling meal by itself. I served it with toasted slices of the ciabatta I made last weekend and the combination was just perfect for a rainy afternoon meal. In the Philippines, soups are a popular rainy season food. Every year from June to August, stormy weather conditions brought by typhoons hit the country. Some typhoons bring heavy rains and flood low areas but others are not as bad. Kids look forward to no class announcements from the Department of Education and they get disappointed if they have to go to school. We've been having heavy downpours lately which remind me of rainy days in Manila when we would just stay in the comfort of our homes and enjoy some hot soup while watching the rain. It was always a good time for soup.

CHICKEN and BARLEY SOUP

1-2 chicken breasts, cooked and cut into big chunks
chopped onion
diced carrots, tomato and celery
2 tablespoons tomato paste
cooked barley, about 1/2 cup
Italian seasoning, salt and pepper to taste
chicken broth and water

chopped fresh parsley for garnish

sour cream (optional)

Cook onions, celery and carrots then add chicken breast cubes. Season with salt, pepper and Italian seasoning. Stir together for a few minutes. Add chicken broth, cooked barley and tomato paste. Simmer gently until flavors come together. Garnish with chopped fresh parsley and a little sour cream for additional flavor. Serve hot with crackers ot toasted bread slices.