CHICKEN AND BARLEY RECIPES RECIPES

Name: Chicken and Barley Soup
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 carrots, cut into 1/2-inch pieces; 2 stalks celery, cut into 1/2-inch pieces; 1 large leek (white and light green parts only), thinly sliced and rinsed; 1/2 small head Savoy cabbage, chopped; 2 teaspoons paprika, plus more for topping; Kosher salt and freshly ground pepper; 4 cups low-sodium chicken broth; 2 1/2 cups chopped rotisserie chicken (skin discarded); 1/2 cup quick-cooking barley; 1/4 cup sour cream; 2 tablespoons chopped fresh dill

CHICKEN AND BARLEY SOUP RECIPE - FOOD NETWORK KITCHEN

Chicken and Barley Soup Recipe - Food Network Kitchen image

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 large leek (white and light green parts only), thinly sliced and rinsed
1/2 small head Savoy cabbage, chopped
2 teaspoons paprika, plus more for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2 1/2 cups chopped rotisserie chicken (skin discarded)
1/2 cup quick-cooking barley
1/4 cup sour cream
2 tablespoons chopped fresh dill

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.

Nutrition Facts : Calories 390, FatContent 24 grams, SaturatedFatContent 6 grams, CholesterolContent 42 milligrams, SodiumContent 675 milligrams, CarbohydrateContent 34 grams, FiberContent 7 grams, ProteinContent 22 grams, SugarContent 7 grams

CHICKEN AND BARLEY BOILED DINNER RECIPE: HOW TO MAKE IT

Chicken and Barley Boiled Dinner Recipe: How to Make It image

I began putting this meal-in-one on my table because it’s a nutritious way to satisfy the big appetites in my family. For a hearty home-style dinner, it’s surprisingly easy to prepare. That’s especially nice when I don’t have a lot of time to spend in the kitchen. —Susan Greeley, Morril, Maine

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 45 minutes

Prep Time 30 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 broiler/fryer chickens (about 3 pounds each), cut up and skin removed
3 tablespoons canola oil
2 quarts chicken broth
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
8 carrots, cut into 1-inch pieces
2-1/2 cups frozen cut green beans
2 celery ribs, cut into 1-inch pieces

Steps:

In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. , Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear. , Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves.

Nutrition Facts : Calories 467 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 1424mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 42g protein.

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