Weeknight Chicken Barley Soup Food

CHICKEN WITH BARLEY SOUP

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.

CHICKEN AND BARLEY SOUP

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.

WEEKNIGHT BARLEY SOUP

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and button mushrooms to pot, and saute until soft.
• Add barley and saute for five minutes.
• Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
• Bring to boil, then turn down to simmer for 45 minutes.
• Add a splash of soy sauce if you like, serve and garnish with cheese.

CHICKEN AND POTATO BARLEY SOUP

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!