GRANDMA'S CHICKEN-BARLEY SOUP
This is the way my Grandma made barley soup (she also made a version using beef stew meat). Great on a cold day served with a crusty French bread.
Provided by Outta Here
Categories Chicken Thigh & Leg
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
- Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
- Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
- Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
- Add parsley and ladle into bowls.
Nutrition Facts : Calories 247.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 39.5, Sodium 645.7, Carbohydrate 23.4, Fiber 5.2, Sugar 5, Protein 15.6
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
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 VEGETABLE BARLEY SOUP
This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.
Provided by LEENEMS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
- Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
- Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
- Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g
SLOW COOKER CHICKEN BARLEY SOUP
Something about barley just feels right in a hearty, veggie-stuffed soup. This recipe is great for using leftover chicken, and is pretty accomodating to whatever spare veggies you might have in your fridge.
Time 6h
Yield 8
Number Of Ingredients 14
Steps:
- Place the onion, celery, and carrots in the bottom of the crock pot. Sprinkle with the minced garlic, salt, and pepper. Place the chicken, barley, butter, and bouillon cubes on top of the vegetables. Gently pour the water and broth over all. Do not stir the soup yet. Cover the crock pot and cook on low heat for 6-8 hours or until the chicken is cooked and the barley and vegetables are tender. Stir well then add the parsley and hot sauce before serving.
Nutrition Facts :
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
INSTANT POT BARLEY AND CHICKEN SOUP
Make this delectable one-pot Chicken Barley Soup in less than 30 minutes! It's quick, simple, healthy and pleasantly hearty.
Provided by URVASHI PITRE
Categories Main Course Main Courses Soup Soups
Time 25m
Number Of Ingredients 8
Steps:
- Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot.
- Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Remove the chicken and shred. Add the shredded chicken back into the Instant Pot.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Protein 26 g, Fat 6 g, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
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 VEGETABLE BARLEY SOUP
Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
- Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
Nutrition Facts : Calories 343.1, Fat 13.7, SaturatedFat 3.1, Cholesterol 39.4, Sodium 588.3, Carbohydrate 34.2, Fiber 5.8, Sugar 6.2, Protein 21.1
VEGETABLE CHICKEN BARLEY SOUP
With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. -Patricia Randall, Newton, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN BARLEY SOUP
As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.
Provided by Gina
Categories Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
- Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
- Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
- Discard the bay leaves and serve. Makes about 9 cups.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 262 kcal, Carbohydrate 24 g, Protein 31 g, Fat 4 g, Cholesterol 83 mg, Sodium 744 mg, Fiber 5 g, Sugar 2 g
CHICKEN, VEGETABLE, AND BARLEY SOUP
Steps:
- In a small saucepan, combine 1 cup water and the barley. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender. Drain and rinse in a colander. Set aside.
- Meanwhile, in a medium saucepan, stir together the chicken, onion, garlic, salt, pepper, and remaining 2 cups water. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
- Stir the tomatoes with liquid, zucchini, and yellow squash into the soup. Simmer, covered, for 5 minutes, or until the zucchini and yellow squash are tender. Meanwhile, dice the chicken. When the squashes are tender, stir the chicken, barley, and spinach into the soup. Cook for 2 minutes, or just until the spinach wilts. Remove from the heat. Stir in the lemon juice.
- Nutrition Information
- (Per serving)
- Calories: 219
- Total fat: 1.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 66mg
- Sodium: 253mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugars: 6g
- Protein: 30g
- Calcium: 69mg
- Potassium: 804mg
- Dietary Exchanges
- 1/2 starch
- 2 vegetable
- 3 very lean meat
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