CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
CHICKEN BARLEY SOUP
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
- Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
- Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CARROT, CHICKEN & BARLEY SOUP
The next time youre having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. Its a delicious, warming soup for any time of year.
Provided by mustardcomms
Time 35m
Yield Serves 6
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
- 2. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.
BARLEY SOUP WITH POTATOES AND CARROTS
From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.
Provided by Dona England
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth to a boil in a large soup pot over medium-high heat.
- Stir in the barley, 1/4 cup at a time.
- Reduce the heat to a very slow but steady simmer.
- Cover and cook until the barley is almost tender, about 30 minutes.
- Heat the oil and butter in a medium size skillet over med-high heat.
- Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
- Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
- Add the potatoes and carrots and cook until tender, about 30 minutes.
- Season with salt and pepper.
- Serve in warmed bowls with a sprinkling of grated parmesan.
CHICKEN BARLEY SOUP
Make and share this Chicken Barley Soup recipe from Food.com.
Provided by Kizzikate
Categories Poultry
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
- Reduce heat & simmer, partially covered, for 25 minutes.
- Add chicken & barley. Cook for 10 minutes.
SLOW COOKER CHICKEN BARLEY SOUP
This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.
Provided by Sageca
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken broth and pour into slow cooker.
- Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
- Spoon into Slow cooker and cook on High for 2 hours,.
- Heat up mushrooms in microwave.
- Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
- On high cook another hour.
- Serve with crackers.
CHICKEN MUSHROOM BARLEY SOUP
a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator.
Provided by Abba Gimel
Categories Chicken Breast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mince garlic; slice leek longways then chop.
- Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
- Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
- Add white wine and stir gently for one minute.
- Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
- Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
- Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
- Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.
CHICKEN, BARLEY AND MUSHROOM SOUP
One of my all-time favourite soups, this is rich and very tasty. No one needs to know that it's healthy! You really should use the chicken thighs because it contributes a lot to the flavour and richness. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
- Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
- Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.
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