Skip to main content

Chicken Barley Soup Sourdough Mini Boules

cook time
70 Minutes
Chicken Barley Soup Sourdough Mini Boules
Non-GMO Mini Boule 2-pack


  • 4 California Goldminer® Sourdough Non-GMO Mini Boule 2-pack
  • 2 tbsp. olive oil
  • 1½ cups carrots, chopped 
  • 1½ cups celery, chopped
  • 1½ cups yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 (14.5-oz.) cans low-sodium chicken broth
  • ¾ cup pearl barley (uncooked)
  • 2 bay leaves
  • 1 tsp. dried sage
  • ½ tsp. dried rosemary
  • ½ tsp. thyme
  • Salt & pepper, to taste
  • 1½ lbs. boneless skinless chicken breast, cooked and shredded
  • ¼ cup parsley, chopped
  • 1 tbsp. lemon juice


1.    In a large pot over medium heat, heat oil. Add carrots, celery, onion and garlic and sauté for approximately 3-4 minutes. Stir in chicken broth, barley, bay leaves, sage, rosemary and thyme, and season with salt and pepper. Bring mixture to a boil, then reduce heat to low. Cover and simmer until barley is tender (approximately 50-60 minutes). Stir in chicken, parsley and lemon juice.  
2.    Preheat oven to 400°F. Cut tops off mini boules and remove filling, leaving a ½-inch-thick wall around the sides and bottom.
3.    Arrange mini boules on baking sheet. Fill with soup and heat in oven for approximately 5 minutes. Remove from oven and enjoy.

Serving: 4
Course: lunch, dinner,

Rate this recipe