CHICKEN BARLEY SOUP
Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
- Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
- Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
CHICKEN BARLEY SOUP
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
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
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, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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
CHICKEN AND BOWS
I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. -Danette Forbes, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.
Nutrition Facts : Calories 536 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 908mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN, BARLEY, AND BOW TIE SOUP
Make and share this Chicken, Barley, and Bow Tie Soup recipe from Food.com.
Provided by Audrey M
Categories Low Cholesterol
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place the first 5 ingredients in a large pot filled with the water and broth.
- Bring the water and broth to a boil, and add the barley.
- Reduce the heat, cover, and cook until the chicken and barley are done, about 30 minutes.
- Season with the salt and pepper and add the basil.
- Meanwhile, cook the pasta according to package directions, omitting oil and salt.
- Drain.
- Add the pasta to the chicken soup, and remove the bay leaf.
Nutrition Facts : Calories 216.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 58.6, Sodium 273.8, Carbohydrate 28.1, Fiber 3.3, Sugar 2.5, Protein 20.6
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