SOUTHWESTERN CHICKEN BARLEY SOUP
Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
EASY SOUTHWESTERN CHICKEN SOUP
A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!
Provided by VickiS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g
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
SOUTHWEST CHICKEN BARLEY CHOWDER
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN & BARLEY SOUP
I recently purchased some barley as a way to introduce new grains to my diet. Found lots of good ideas for barley on this site and came up with my own soup. Perfect fall soup with comfort from the barley and chicken with a little heat from the chilies. Since the ingredients here reflect my pantry and tastes, you should feel free to adapt it to your own. I can see using green beans instead of zucchini or thighs instead of breasts.
Provided by justcallmetoni
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, garlic, celery and green pepper in olive oil in soup pot.
- Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
- (Use chicken broth instead of water and bouillon if you prefer).
- Remove corn kernels from cob and add to soup.
- Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot.
- Tear off stalk and remove seeds.
- Dice chilies into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot.
- Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini and let simmer an additional 25 minutes.
Nutrition Facts : Calories 297.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 15.5, Sodium 186.3, Carbohydrate 48, Fiber 13.1, Sugar 5, Protein 15.6
SOUTHWESTERN CHICKEN & BARLEY SOUP
Make and share this Southwestern Chicken & Barley Soup recipe from Food.com.
Provided by Judth
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, garlic, celery, and green pepper in olive oil in soup pot.
- Once onions are soft, add water, boullion, tomatoes, black beans, and chicken to pot and bring to a slow simmer.
- Add whole dried chilis to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot. Tear off stalk and remove seeds. Dice chilis into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot. Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini, squash, and corn and let simmer an additional 25 minutes.
- Serve with lime wedges.
Nutrition Facts : Calories 349.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 34.2, Sodium 307.5, Carbohydrate 54.9, Fiber 14.8, Sugar 7.3, Protein 25.7
SOUTHWESTERN STYLE CHICKEN SOUP WITH BARLEY
Categories Soup/Stew Chicken Super Bowl Quick & Easy Healthy Simmer
Yield 12 servings
Number Of Ingredients 23
Steps:
- Combine first 6 ingredients, set aside. In an 8-quart Dutch oven, sauté onion and garlic in olive oil until tender. Add the next 14 ingredients. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Meanwhile, heat 1 to 2 tablespoons vegetable oil in a Wok or non-stick pan. Sear chicken cubes in batches until lightly browned and still slightly pink in the center. Remove with slotted spoon and set aside. When soup has simmered for 45 minutes, stir in seared chicken and cook for 15 minuets longer or until barley is tender.
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