WINTER LEMON CHICKEN BARLEY SOUP
An irresistible creamy lemon chicken barley soup that has tons of veggies, tender barley and is hearty and comforting for chilly winter days!
Provided by Marzia
Categories Chicken
Time 50m
Number Of Ingredients 13
Steps:
- SAUTE: Place a dutch oven or a stock pot over medium-high heat. Drizzle in the olive oil and add the mirepoix and leeks and sauté the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic and pepper flakes during the last 30 seconds and stir until fragrant. Season the veggies with a big pinch of salt and white pepper and add the barley.
- SIMMER: Let the barley toast for 1 minute, stirring as required so nothing sticks or burns. Pour in the chicken stock along with 1 cup of water, and bay leaves. Allow the soup to come to a boil. Lower the heat to low and cover; let simmer for 20-23 minutes or until the barley is mostly cooked. Add the chicken and 4 tablespoons of lemon juice and kick the back up to medium-high and let the soup gain a simmer, then lower the heat to low for 5 minutes, at this point you don't want it to have any bubbles on the surface. Taste and adjust with additional lemon juice as desired. Keep in mind that the cream will mellow out the flavor a bit. We like it with 6 tablespoons of lemon juice!
- FINISH: Pour the cream into a small bowl and add 2 tablespoons of the prepared soup (just the broth if you can) and stir. Pour this cream mixture into the prepared soup while stirring let it heat through for 1 minute but make sure to not let the soup boil from here on out! Turn off the heat stir in the lemon zest and tarragon. Serve topped with chopped parsley and with tons of crusty bread, if desired!
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.
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.
QUICK EASY CHICKEN BARLEY SOUP
Easiest chicken soup I've ever found.
Provided by Charley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 42.9 g, Cholesterol 40.4 mg, Fat 3.1 g, Fiber 7.1 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 1987.5 mg, Sugar 5.2 g
CHICKEN, BARLEY & MUSHROOM SOUP
This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove--thin it as needed with more broth or water.
Provided by Katie Workman
Categories Healthy Chicken Thigh Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
- Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
- Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 24 g, Cholesterol 37.8 mg, Fat 9.3 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2 g, Sodium 400.9 mg, Sugar 3.7 g
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.
CHICKEN AND BARLEY SOUP
Needed to use up some cooked chicken one day and remembered the tinned Beef with Veg and Barley soup I used to eat as a kid. This version didn't come out too bad at all.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
- Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.
Nutrition Facts : Calories 228.1, Fat 4.6, SaturatedFat 1.2, Cholesterol 26.2, Sodium 1013.8, Carbohydrate 27.7, Fiber 5.3, Sugar 4.5, Protein 19.5
HEARTY CHICKEN BARLEY SOUP
No question-this is my favorite 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 tastes too good to keep to yourself!
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.
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
CHICKEN BARLEY STEW
When it comes to soups and stews, I'm a year-round kind of gal.
Categories stews
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. 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
CHICKEN BARLEY SOUP
Hearty chicken soup
Provided by kjhey8
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a 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 AND BARLEY SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
- 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
- Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
- Divide the soup among bowls. Top with the sour cream, dill and more paprika.
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
This thick, creamy pottage, somewhere cosily between a stew and a slightly soupy, sticky risotto, offers instant comfort. This is the sort of food that gets left behind in the Instagram age: not pretty to look at, but gratifyingly reassuring to eat. It's not hard to remove the skin from a clutch of chicken thighs, and you can fry it to make chicken crackling to be crunched as it is. Nothing would go wrong if you were to keep the skin on but, for once, I prefer to keep the fat out of it. Do not even think about using boneless thigh fillets. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6
Number Of Ingredients 8
Steps:
- Tip the prepared vegetables into a heavy-based casserole that comes with a lid, then add the barley and chicken thighs. Pour the stock into a jug, stir in the mustard, then pour this over the contents of the pan. Bring to the boil - and this is when better-behaved cooks would tell you to skim off the frothy bits that rise to the top but, frankly, I'm too lazy to - then turn down the heat, partially cover and let simmer for 1 hour, though check every now and again to make sure it's not bubbling away too much or dolefully not enough, giving a stir as you do so. If it looks as if it's boiling dry, then pour in a little boiling water. Once the hour's up, the barley, vegetables and chicken should be tender and the juices all but absorbed. Not that a little soupiness would be the end of the world. Remove from the heat and let stand with the lid off for 10 minutes. If you haven't used a skinless thighs, remove and discard the chicken skin. Using a couple of forks, pull the meat off the bones, and discard the bones (my particular treat is to chew the cartilage off them before chucking them away, but it's not to everyone's taste). Then throw in some of the chopped parsley and stir it through the stew, and put the rest on the table for people to sprinkle over their own bowls as they eat. It probably goes without saying that if you're feeding small children, predisposed to be pernickety about Green Bits, then you would be ill-advised to stir any parsley into the stew.
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Servings 8-10Total Time 1 hrCategory SoupsCalories 347 per serving
- Heat 2 Tbsp olive oil in large Dutch oven over medium high heat. Toss in onions, carrots and celery; sauté vegetables until softened, about 4 minutes. Add minced garlic and sauté 1 minute. Stir in flour.
- Pour in chicken broth, bouillon and 3 cups water. Add barley and chicken breasts then bring liquid to boil and reduce heat. Simmer 20 minutes.
- Remove chicken breasts carefully with tongs, shred into bite size pieces and return to pot. Stir in parsley, thyme, sage, and salt and pepper to taste. Simmer an additional 15-20 minutes, or until barley is tender. Enjoy!
CHICKEN BARLEY SOUP (ONE POT) - ONE POT RECIPES
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 322 per serving
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Cuisine AmericanTotal Time 5 hrs 40 minsCategory Main CourseCalories 294 per serving
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5/5 (1)Category Main Course, SoupCuisine AmericanTotal Time 1 hr 10 mins
- Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Add the chopped vegetables and salt. Sweat the vegetables for 5 minutes, stirring occasionally.
- Stir in the thyme, bay leaf, whole chicken breasts, rinsed barley*, and black pepper. Fill the pot 3/4 full with filtered water and bring to a boil.
- Simmer, covered, until the barley is tender and chewy - about 50 minutes. You may need to add extra water to the pot to keep the barley submerged. Serve hot soup with fresh herbs sprinkled on top. Store leftovers in the fridge.
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- In a large heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Then, add in the celery, carrots, and onions. Cook, often stirring, until the veggies are softened and the edges of the onion are beginning to brown, about 5-8 minutes.
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4/5 (8)Total Time 1 hr 15 minsCategory Healthy Soup RecipesCalories 254 per serving
- 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.
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Reviews 1Category SoupsCuisine Nordic, ScandinavianTotal Time 3 hrs 30 mins
- Heat oil in a large skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper and place skin side down in the skillet. Cook until skin is golden brown, about 5 minutes. Flip the thighs over and continue to cook until golden brown on the other side, about 2-3 minutes. Transfer thighs to the slow cooker.
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5/5 Total Time 1 hr 15 minsServings 6
- In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
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5/5 (1)Total Time 10 minsServings 6
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