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
SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH
Make and share this Spicy Chicken Barley Soup With Sweet Potatoes and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large soup pot over high heat.
- Add the onion and salt and saute until limp, about 3 minutes.
- Add all the spices and saute until fragrant, about 2 minutes.
- Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
- Add the garlic and continue to saute for 1 minute longer.
- Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
- Bring to a boil and let simmer for 30 minutes.
- Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
- Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
- Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
- Stir in the lemon juice and more salt if desired.
- Serve garnished cilantro and lemon wedges.
Nutrition Facts : Calories 238.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 365.2, Carbohydrate 28, Fiber 5.3, Sugar 2.1, Protein 16.3
CHICKEN AND SWEET POTATO SOUP
Steps:
- 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
- 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
- 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.
Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams
CHICKEN BARLEY SOUP W/POTATOES & CARROTS
I used to just make chicken noodle soup and loved it. This is a more hearty soup from northern Italy with a thick, soothing texture. A perfect one dish meal with bread and salad even better!
Provided by Diana Furman
Categories Soups
Number Of Ingredients 11
Steps:
- 1. Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
- 2. Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
- 3. Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.
SWEET POTATO CHICKEN SOUP WITH BARLEY
I have had this recipe for quite some time, but can't remember where it came from. Anyway, it's really yummy.
Provided by Michelle Bersani =^..^=
Categories Chicken Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil in a large heavy stock pot.
- 2. Saute garlic, onions, celery and carrot for 8 minutes.
- 3. Add parsnips, barley, chicken and chicken stock.
- 4. Bring to a boil; simmer on medium-high heat for 30 minutes.
- 5. Add the sweet potatoes and cook an additional 30 minutes.
- 6. Add dill and season with salt and pepper.
NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP
Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.
Provided by winkki
Categories Yam/Sweet Potato
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy stock pot.
- Saute garlic, onions, celery and carrot for 8 minutes.
- Add parsnips, barley, chicken and chicken stock.
- Bring to a boil; simmer on medium-high heat for 30 minutes.
- Add the sweet potatoes and cook an additional 30 minutes.
- Add dill and season.
BARLEY & POTATO SOUP
This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.
Provided by P48422
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring the broth to a boil and add the barley.
- Stir, then let simmer for 30 minutes, covered.
- Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
- Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
- Cook everything together at a simmer for another 30 minutes.
- Serve with a generous sprinkle of parmesan on top.
CHICKEN AND POTATO BARLEY SOUP
Just a bit different, but this is truly a great 30 minute soup. Ground chicken, canned potatoes (yes canned), canned tomatoes and quick cooking barley gets this done in no time. And a hot pot of soup on the table in 30 minutes makes it a great weeknight dish. I actually used pre chopped frozen onions I had on hand to make this even easier, so then a few vegetables chopped up - and your soup is done. I think fresh basil and parsley really make a difference as well as good Italian tomatoes. For a twist, try stirring in some fresh spinach at the end of cooking for an even heartier soup.
Provided by SarasotaCook
Categories Stocks
Time 25m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 17
Steps:
- Chicken (or turkey) -- In a large pot, add the olive oil and bring to medium to medium high heat. Add in the chicken (or turkey), garlic, celery, carrots and onion and saute until the chicken is cooked through and the vegetables are slightly tender. It should take around 10 minutes.
- Broth and Barley -- Add the broth and bring it to a boil. Add the barley and reduce the heat to a medium simmer and cook until the barley is tender. About 15 minutes. It depends, it can vary, just keep an eye on it.
- Finish -- When the barley is just about done, firm but tender, add in the tomatoes, potatoes (drained), worcestershire, basil, salt and pepper to taste, and cook another few minutes to combine all the flavors. About 5 minutes or so.
- Serve -- Toss in the parsley and stir well until combined. If you want, you can add some fresh spinach. It only takes a couple of minutes to wilt. Garnish with grated parmesan cheese and serve with some crusty bread and a tossed salad. It is a great quick cooking easy soup for a weeknight dinner. ENJOY!
Nutrition Facts : Calories 381, Fat 8.1, SaturatedFat 1.7, Cholesterol 59.6, Sodium 685.6, Carbohydrate 48.9, Fiber 9.5, Sugar 6.2, Protein 29
SWEET POTATO BEEF BARLEY SOUP
When you have very little in the way of finances, you get creative. I developed this one when I was between jobs and using the Food Bank to supplement my pantry, as they always had barley in their stock and I was able to get ground beef occasionally. It makes a very hearty soup and freezes beautifully.
Provided by Chef JTwombly
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.
- While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.
- Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.
- Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually) until barley is al dente and meat is cooked through.
- Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.
- Serve with fresh bread and butter.
- ***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon) but will loosen up as it warms up.***.
Nutrition Facts : Calories 577.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 49.1, Sodium 1388, Carbohydrate 101.5, Fiber 17.1, Sugar 13.5, Protein 25.1
More about "sweet potato chicken soup with barley food"
CHICKEN AND SWEET POTATO SOUP - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 40 minsCategory Lunch, SoupCalories 250 per serving
- Add the onion, carrots, and celery. Cook for 4-5 minutes until beginning to become tender. Add the sweet potatoes and cook for 3-4 minutes, until beginning to brown slightly. Add the garlic, turmeric, and Italian seasoning. Cook for 1 minute until fragrant.
- Add the chicken broth and bring to a simmer. Let cook for 10-15 minutes until sweet potatoes are almost tender. Add the couscous and cook for 9-11 minutes until tender. Add the chicken.
CREAMY SWEET POTATO CHICKEN SOUP - AVERIE COOKS
From averiecooks.com
4.5/5 (83)Total Time 45 minsCategory 30-minute MealsCalories 267 per serving
- To a medium kettle, add the chicken breasts, cover with about 2 inches of water, salt the water to taste (about 1 or 2 teaspoons kosher salt), bring to boil over medium-high heat, and allow the chicken to boil for about 10 t0 15 minutes, or until poached and cooked through. Tip - Don't overcook your chicken once it's done. Cooking time will vary on how thick the chicken breast(s) are, how rapidly your water is boiling, etc. While chicken in poaching, start sautéing the vegetables in step 3 so that you are multi-tasking and saving time.
- When the chicken is done, remove it from the water, and allow it to rest for 5-10 minutes on a cutting board before shredding it with two forks. I save the poaching water and add this into my stockpot in step 5 although it's optional.
- To a large Dutch oven or stockpot, add the olive oil, onion, carrots, celery, and saute the vegetables over medium-high heat for about 7 minutes, or until they're beginning to tenderize; stir intermittently.
SWEET POTATO & BARLEY CHILI - EATINGWELL
From eatingwell.com
CREAMY POTATO BARLEY SOUP - THE ALMOND EATER
From thealmondeater.com
SWEET POTATO BARLEY SOUP - SOBEYS INC.
From sobeys.com
SWEET POTATO AND CHICKEN SOUP | CANADIAN LIVING
From canadianliving.com
HEARTY CHICKEN AND BARLEY SOUP - BETTER HOMES AND GARDENS
From bhg.com.au
LENTIL, BARLEY AND SWEET POTATO SOUP | GOBARLEY
From gobarley.com
ONE-POT CHEESY HAM AND POTATO SOUP RECIPE - DELISHABLY
From delishably.com
LENTIL, BARLEY AND SWEET POTATO SOUP - TODAY'S PARENT
From todaysparent.com
HEARTY INDIAN-STYLE CHICKEN SOUP | RICARDO - RICARDO CUISINE
From ricardocuisine.com
ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
HEARTY CHICKEN, BARLEY AND VEGETABLE SOUP | RICARDO
From ricardocuisine.com
SWEET POTATO CHICKEN SOUP - PRIMAVERA KITCHEN
From primaverakitchen.com
BUTTERNUT SQUASH, SWEET POTATO AND CHICKEN SOUP - ANG SARAP
From angsarap.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love