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 MUSHROOM BARLEY SOUP
Full of Flavor!!! And so YUMMY!!! A fairly quick, simple and hearty soup! I've made many barley soups over the years, but tonight I just decided to wing it, writing things down as I went. Turned out great so I had to post it. Enjoy! :o)
Provided by Wendy Rusch
Categories Other Soups
Number Of Ingredients 15
Steps:
- 1. In a 4 qt pan over medium high heat add butter and olive oil, when butter is melted and bubbly add onions, celery, carrots and mushrooms. Cook stirring occasionally for 3-5 minutes then add salt, pepper, garlic, thyme and tomato paste. Continue to cook 3 more minutes then add broth, water and barley. Bring to a boil, cover and simmer 30-40 minutes. Add in chicken and simmer another 15 minutes. Taste and season with more salt and pepper if desired. Enjoy! :o)
- 2. *I buy tomato paste in a tube, so I can add a touch of it here and there to dishes I make. It can be found by the canned tomato sauces.
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 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.
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
CHICKEN, MUSHROOM, AND BARLEY SOUP
Make and share this Chicken, Mushroom, and Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over med-high heat.
- Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
- Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
- Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
- Remove the bay leaf before serving.
Nutrition Facts : Calories 352.9, Fat 9.2, SaturatedFat 1.8, Cholesterol 26.2, Sodium 641.1, Carbohydrate 41.8, Fiber 7.2, Sugar 9.1, Protein 24.4
CHICKEN, MUSHROOM AND BARLEY CASSEROLE
Make and share this Chicken, Mushroom and Barley Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Bring a saucepan of salted water to a boil.
- Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
- Drain in a coarse-mesh sieve.
- Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
- In a large, heavy ovenproof pot, warm the oil over med-high heat.
- Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
- Transfer the chicken to a plate.
- Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
- Saute until vegetables are soft, about 2 minutes.
- Stir in the barley, mushrooms, and broth.
- Adjust the seasoning, and return the chicken to the pot.
- Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
- During the last 5 minutes, sprinkle with the green onions.
- Serve directly from the pot.
Nutrition Facts : Calories 395.6, Fat 24, SaturatedFat 5, Cholesterol 79, Sodium 133.6, Carbohydrate 24.7, Fiber 5.1, Sugar 2.1, Protein 21.9
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