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
CURRIED BARLEY WITH RAISINS
Besides being frugal, this side dish from our test kitchen is fast. That's because it calls for quick-cooking barley, which only takes 10-12 minutes to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute celery and onion in oil for 8-10 minutes or until crisp-tender. Add the garlic and curry; saute for 1 minute. Warm barley in the microwave; stir into skillet. Add the remaining ingredients; cook and stir until heated through.
Nutrition Facts :
CHICKEN AND BARLEY BAKE
Make and share this Chicken and Barley Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the first 8 ingredients.
- Bring to a boil; lower heat, cover, and simmer 10 minutes.
- Transfer hot barley mixture to an ungreased 2-quart baking dish.
- Place the chicken on top of barley mixture.
- Sprinkle chicken with salt and pepper.
- Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8
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
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