Chicken And Potato Barley Soup Food

CHICKEN AND BARLEY SOUP

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

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.

CHICKEN AND BARLEY SOUP

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.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

Steps:

• Heat the olive oil in a large heavy stock pot.
• Saute garlic, onions, celery and carrot for 8 minutes.
• Add parsnips, barley, chicken and chicken stock.
• Bring to a boil; simmer on medium-high heat for 30 minutes.
• Add the sweet potatoes and cook an additional 30 minutes.
• Add dill and season.

CHICKEN AND POTATO BARLEY SOUP

Steps:

• Chicken (or turkey) -- In a large pot, add the olive oil and bring to medium to medium high heat. Add in the chicken (or turkey), garlic, celery, carrots and onion and saute until the chicken is cooked through and the vegetables are slightly tender. It should take around 10 minutes.
• Broth and Barley -- Add the broth and bring it to a boil. Add the barley and reduce the heat to a medium simmer and cook until the barley is tender. About 15 minutes. It depends, it can vary, just keep an eye on it.
• Finish -- When the barley is just about done, firm but tender, add in the tomatoes, potatoes (drained), worcestershire, basil, salt and pepper to taste, and cook another few minutes to combine all the flavors. About 5 minutes or so.
• Serve -- Toss in the parsley and stir well until combined. If you want, you can add some fresh spinach. It only takes a couple of minutes to wilt. Garnish with grated parmesan cheese and serve with some crusty bread and a tossed salad. It is a great quick cooking easy soup for a weeknight dinner. ENJOY!

CHICKEN BARLEY SOUP WITH SWEET POTATO

Steps:

• Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
• Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
• Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

CHUNKY CHICKEN AND BARLEY SOUP

Steps:

• Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
• Add chicken broth, water, and next 3 ingredients.
• Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
• Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.

SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH

Steps:

• Heat the oil in a large soup pot over high heat.
• Add the onion and salt and saute until limp, about 3 minutes.
• Add all the spices and saute until fragrant, about 2 minutes.
• Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
• Add the garlic and continue to saute for 1 minute longer.
• Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
• Bring to a boil and let simmer for 30 minutes.
• Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
• Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
• Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
• Stir in the lemon juice and more salt if desired.
• Serve garnished cilantro and lemon wedges.

SARAH'S POTATO BARLEY SOUP

Steps:

• Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
• Add everything else and cook for about 45 minutes.
• Take out bay leaves before serving!

BARLEY & POTATO SOUP

Steps:

• Bring the broth to a boil and add the barley.
• Stir, then let simmer for 30 minutes, covered.
• Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
• Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
• Cook everything together at a simmer for another 30 minutes.
• Serve with a generous sprinkle of parmesan on top.

CHICKEN BARLEY SOUP W/POTATOES & CARROTS

Steps:

• 1. Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
• 2. Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
• 3. Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.

CHICKEN POTATO SOUP

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.