CHICKEN AND BARLEY RECIPE RECIPES

Name: Chicken Barley Soup
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 5 servings (about 1-1/2 quarts).
Ingredients: 1 broiler/fryer chicken (2 to 3 pounds), cut up; 8 cups water; 1-1/2 cups chopped carrots; 1 cup chopped celery; 1/2 cup medium pearl barley; 1/2 cup chopped onion; 1 teaspoon chicken bouillon granules; 1 teaspoon salt, optional; 1 bay leaf; 1/2 teaspoon poultry seasoning; 1/2 teaspoon pepper; 1/2 teaspoon rubbed sage

CHICKEN BARLEY SOUP RECIPE: HOW TO MAKE IT

Chicken Barley Soup Recipe: How to Make It image

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Steps:

In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 259 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 31g protein. Diabetic Exchanges 2-1/2 lean meat

CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE

Chicken Barley Soup Recipe - Skinnytaste image

As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.

Provided by Gina

Categories Soup

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic (chopped)
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry pearl barley
fresh ground black pepper (to taste)

Steps:

Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
Discard the bay leaves and serve. Makes about 9 cups.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 262 kcal, CarbohydrateContent 24 g, ProteinContent 31 g, FatContent 4 g, CholesterolContent 83 mg, SodiumContent 744 mg, FiberContent 5 g, SugarContent 2 g

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CHICKEN BARLEY SOUP RECIPE: HOW TO MAKE IT

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
From tasteofhome.com
Reviews 4.8
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Category Lunch
Calories 259 calories per serving

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