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 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
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 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 BARLEY SOUP
Steps:
- Heat the olive oil over medium heat in a large Dutch oven or stock pot.
- Add the onions, carrots, and celery. Saute for 5 minutes.
- Add the garlic, salt, and pepper, and saute for 2 minutes.
- Pour in the vegetable stock and water. Bring to a slight boil.
- Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
- Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
- Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.
VEGETABLE, BARLEY AND CHICKEN CHOWDER
Steps:
- Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.
GARLICKY BARLEY VEGETABLE CHICKEN SOUP FOR ONE OR TWO
This is from the new Cinch Yourself cookbook. I can all my own tomatoes and I think that gives this dish a little extra great taste. This is a great dish for leftover barley. It will require more time if you have to cook the barley.
Provided by Ceezie
Categories Cauliflower
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan saute the garlic and onion in the oil until the onion is clear. Add veggies and lightly saute. Add broth and tomatoes and simmer about 5-8 minute Stir in the barley, chicken and herbs heat through.
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- 1 In a large pot, heat oil over medium. Add onion, garlic, carrots, celery and mushrooms and cook until vegetables soften, about 5 minutes.
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- 2 Cover with onions, celery, carrot, peas, corn, barley and fresh herbs. Pour in stock and water and cover with lid.
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3.5/5 (7)Calories 137 per servingTotal Time 1 hr
- In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
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- Add the oil to a heavy-bottomed Dutch oven over medium heat. When the oil begins to shimmer, add the carrots, onions, and celery. Sauté, stirring occasionally, until the onions are translucent and the vegetables are softened slightly, 5–7 minutes.
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- Add the cooked chicken. Continue simmering for 25 additional minutes. Check the barley for texture: if you prefer a softer consistency, continue to simmer up to 1 hour. (If the broth gets low, add an additional cup of water.)
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- 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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- Add remaining 4 cups broth, pearl barley, bay leaf and soy sauce to the slow cooker. Cook on high for 3 hours.
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- In a large (4-quart) saucepan, add the broth. Cover and heat over medium/high heat until it comes to a boil.
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