Ingredients

• 1 Yellow Onion medium, diced
• 2 Garlic Cloves minced and smashed with the back of a fork
• 2 Carrots medium, roughly chopped
• 1-2 stalks Celery roughly chopped
• 4-5 Chicken Thighs boneless, skinless, chopped into 1-inch pieces
• 1 cup Pearl Barley uncooked
• 6 cups Chicken Broth
• 1 tsp Salt more to taste
• 1 tsp Black Pepper more to taste
• 1 tsp Cumin
• 1 Whole Lemon sliced in half and seeds removed
• 1/4 cup Fresh Parsley chopped, optional

Instructions

1. Set Philips multi-cooker to Brown/Sauté for 20 minutes and allow the bowl of the cooker to preheat until the timer on the panel shows 10 minutes remaining.
2. At 10 minutes, add a bit of olive oil to the bowl along with the diced onions and finely chopped garlic.
3. Sauté for 2 minutes (until fragrant) and then add chopped chicken. Continue to sauté, and add dry seasonings into the mixture. Stir to evenly coat the ingredients. Add the barley, broth, carrots, celery and lemon.
4. When the brown/sauté cycle ends, set the Philips multi-cooker to Soup/Stew for 45 minutes, close the lid and allow to cook.
5. At the end of the cooking cycle, open the lid and, using tongs, remove the lemon halves, squeezing the juice from each lemon as you do. Discard the lemons.
6. Stir the soup to fully integrate the lemon juice; add more salt and pepper to taste. Add fresh chopped parsley, optional. Serve and enjoy!