Chicken Barley Soup With Sweet Potato Recipes

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CHICKEN BARLEY SOUP WITH SWEET POTATO



Chicken Barley Soup with Sweet Potato image

I got this recipe from my mother; it's a hearty soup, perfect for a crisp fall day. The sweet potato and barley combine for a unique chicken soup that is always a crowd-pleaser! (Also a great way to use chicken leftovers.)

Provided by Sharon Stoudt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

2 teaspoons olive oil
1 Spanish onion, diced
½ cup diced celery
3 cloves garlic, minced
2 ½ quarts chicken stock
3 cups diced cooked chicken breast
3 cups sliced carrots
2 parsnips, diced
1 ¼ cups barley
4 large sweet potatoes, peeled and diced
½ cup chopped fresh dill
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
  • Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
  • Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 41.3 g, Cholesterol 20.2 mg, Fat 3.5 g, Fiber 7.8 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 529.6 mg, Sugar 7.9 g

SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH



Spicy Chicken Barley Soup With Sweet Potatoes and Spinach image

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

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
cayenne, a pinch
1 tablespoon tomato paste
3 garlic cloves, chopped
6 cups low sodium chicken broth
1 cup pearl barley, rinsed well
1 sweet potato, peeled and diced
12 ounces boneless skinless chicken breasts, cut into bite-size pieces (or thigh)
5 ounces Baby Spinach
1/2 cup chopped fresh cilantro or 1/2 cup mint
1 tablespoon fresh lemon juice
lemon wedge, for serving

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

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP



New England Soup Factory's Sweet Potato Chicken Barley Soup image

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

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper

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.

CHICKEN AND BARLEY SOUP



Chicken and Barley Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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.

CHICKEN AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

3 tablespoons unsalted butter
1 medium onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1 bay leaf
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
2 tablespoons chopped cilantro
Sour cream or Mexican crema, for serving
Chipotle hot sauce, for serving

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

SOUTHWEST CHICKEN BARLEY CHOWDER



Southwest Chicken Barley Chowder image

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN AND BARLEY SOUP



Chicken and Barley Soup image

Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 cup sliced fresh mushrooms (about 3 oz)
1/3 cup uncooked quick-cooking barley
1 teaspoon dried minced onion
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Steps:

  • In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
  • Add chicken. Cover; cook about 3 minutes or until chicken is hot.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 40 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

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

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

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 BARLEY SOUP



Chicken Barley Soup image

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

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
Coarse salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)

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 VEGETABLE BARLEY SOUP



Chicken Vegetable Barley Soup image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g

QUICK EASY CHICKEN BARLEY SOUP



Quick Easy Chicken Barley Soup image

Easiest chicken soup I've ever found.

Provided by Charley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 quarts chicken broth
2 skinless, boneless chicken breast halves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
⅔ cup barley
⅓ cup rice
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 42.9 g, Cholesterol 40.4 mg, Fat 3.1 g, Fiber 7.1 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 1987.5 mg, Sugar 5.2 g

SOUTHWESTERN CHICKEN BARLEY SOUP



Southwestern Chicken Barley Soup image

Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken

Steps:

  • In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

HEARTY CHICKEN BARLEY SOUP



Hearty Chicken Barley Soup image

No question-this is my favorite 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 tastes too good to keep to yourself!

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 5 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

Steps:

  • In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.

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 BARLEY SOUP



Chicken Barley Soup 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

Time 1h35m

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

Number Of Ingredients 12

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, 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 AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

This delicious soup combines chicken and sweet potatoes with the heat of red chilies and the tang of tomatoes. You can adjust the amount of red chili you use, either up or down depending on how much heat you want. I, myself, don't like things too spicy. Serve with hot buttered cornbread or crusty rolls.

Provided by MarieRynr

Categories     Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 bone in chicken breast halves, with skin
salt & freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 red onion, diced
2 shallots, thinly sliced
1 red pepper, cored, seeded and diced
1/2 red chile, seeded and minced
6 garlic cloves, minced
8 cups chicken broth
2 sweet potatoes, peeled and chopped into 1/2 inch chunks
one 14 1/2 ounce can chopped tomato
1 teaspoon dried marjoram
3 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup sour cream
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 400*F/200*C. Rinse the chicken and pat dry. Season with salt and pepper and place skin side down in a roasting pan.
  • Cook 30 to 35 minutes or until just done. Juices should run clear.
  • Remove from the pan and cool until easy to handle. Remove the skin and discard. Pull the meat from the bones and shred into bite sized pieces.
  • Melt the butter and olive oil together and add the onions and shallots. Cook and stir about 15 minutes until softened. Add the bell pepper and red chilli and continue to cook and stir about 5 minutes longer. Add the garlic and cook for another 2 to 3 minutes, stirring.
  • Add the chicken broth, shredded chicken, sweet potatoes, tomatoes, dried marjoram leaves, bay leaves, salt and pepper and stir until combines. Bring to a low boil, then reduce the heat and simmer, uncovered, about 1 hour, until the potatoes are tender and flavours have developed. Skim any fat off the top as it cooks.
  • Discard the bay leaves. Taste for seasoning, adding additional salt and pepper if needed. Serve in hot bowls with a dollop of sour cream on top of each. Sprinkle fresh herbs on top.

Nutrition Facts : Calories 499.1, Fat 30.9, SaturatedFat 14.4, Cholesterol 87, Sodium 2806.2, Carbohydrate 26.2, Fiber 3.4, Sugar 7, Protein 29

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From allrecipes.com


6 INGREDIENT CHICKEN BARLEY SOUP {VIDEO} - THE RECIPE REBEL
2020-02-17 In a large dutch oven or soup pot, heat oil over medium-high heat. Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often. Add broth, chicken breasts (raw and whole), barley, salt and pepper. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender ...
From thereciperebel.com


CREAMY SWEET POTATO CHICKEN SOUP - AVERIE COOKS
2020-12-16 Add the chicken stock, sweet potatoes, oregano, salt, pepper, and bring to a rapid boil. Simmer for about 15 minutes total, or until the sweet potatoes are cooked through. In the final 5 minutes of simmering add the optional mushrooms. Turn off the heat, stir in the spinach until it wilts, add the dairy if you’re making this a creamy soup ...
From averiecooks.com


HEARTY CHICKEN AND BARLEY SOUP WITH VEGETABLES - MY GORGEOUS …
2018-10-29 Instructions. Add the chicken stock to a large pan, chop the vegetables and add them in too. Add the barley too and cook for about 15 minutes or until the barley is cooked, then add the frozen spinach and leave to cook for a further 5 minute. Add more chicken broth is necessary. Season with salt, pepper, herbs, add the lemon juice and tomato ...
From mygorgeousrecipes.com


POTATO AND LEEK SOUP RECIPE - ALDI.COM.AU
Place the oil and butter into a saucepan over a medium heat. Add the onion and garlic and cook until softened. Add the leeks and cook until slightly softened. Add the potatoes and chicken stock and turn the heat to high. Once it comes to a boil, reduce the heat and simmer for 15 minutes or until potatoes are tender.
From aldi.com.au


CHICKEN SWEET POTATO SOUP - HEALTHY DELICIOUS
2019-10-23 Instructions. Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate. Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
From healthy-delicious.com


SWEET POTATO & BARLEY CHILI RECIPE - EATINGWELL
Directions. Combine undrained tomatoes, sweet potato, red beans, chicken broth, onion, bell pepper, barley, the water, chili powder, lime juice, garlic, cumin, oregano, and ground pepper in a 3 1/2- or 4-quart slow cooker. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3-1/2 hours. If desired, serve with lime wedges and/or top each ...
From eatingwell.com


POLISH CHICKEN BARLEY SOUP (KRUPNIK) - EVERYDAY HEALTHY RECIPES
2019-12-08 1 .In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened. Add the barley, stir, then move the mixture to the side and add the chicken (if using). Cook for 2 minutes on each side. 2. …
From everydayhealthyrecipes.com


CHICKEN BARLEY SOUP - DIABETES SELF-MANAGEMENT
1 cup. 1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes. 2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender. 3.
From diabetesselfmanagement.com


CHICKEN SWEET POTATO AND KALE SOUP - SKINNYTASTE
2015-02-03 Add the chicken broth, chicken, jalapeno and cilantro. Cover and cook 20 minutes, then add the sweet potato and kale and cook until the sweet potatoes are tender and the chicken is cooked, about 25 to 30 minutes. Remove the chicken, shred or cut up and discard the bones. Return to the pot, discard the jalapeno and serve the soup into 6 bowls.
From skinnytaste.com


ONE-PAN CHICKEN AND SWEET POTATO SKILLET - CAMPBELL SOUP …
Remove the chicken from the skillet. Step 2. Reduce heat to medium-low. Stir the soup, water and thyme in the skillet and heat to a simmer, stirring often. Stir in sweet potatoes. Cover and cook for 10 minutes, stirring occasionally. Step 3. Stir in …
From campbells.com


CHICKEN & BARLEY SOUP WITH GREENS - THE BEST OF BRIDGE
In a large saucepan or small Dutch oven, heat a drizzle of oil over medium-high heat. Saute the onion, carrot and celery for a few minutes, until soft; add the chicken and cook for a few minutes, until it turns opaque. Add the stock, barley, thyme and 1 cup of water and bring to a simmer; cook for 30 minutes, or until the barley is tender.
From bestofbridge.com


CREAMY POTATO BARLEY SOUP - THE ALMOND EATER
2022-02-26 Step 1: Cook the barley and bacon as normal. Step 2: Stir the chicken stock, potatoes, herbs, and veggies into your slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Step 3: In the last 15-20 minutes, stir in the half and half and milk and continue to cook until the mixture thickens.
From thealmondeater.com


SWEET POTATO CHICKEN NOODLE SOUP - DAMN DELICIOUS
2018-10-19 Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sweet potato and cook, stirring occasionally, until golden brown, about 3-4 minutes. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
From damndelicious.net


INSTANT POT CHICKEN BARLEY SOUP
2018-02-20 Add in the garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pan. Add in the carrot, celery, tomato paste, basil, barley, chicken, tomatoes, salt, pepper and bay leaf. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual or pressure cook button to 18 minutes.
From 365daysofcrockpot.com


SPRING CHICKEN & BARLEY SOUP RECIPE | EATINGWELL
Advertisement. Step 2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone. Step 3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more. Step 4.
From eatingwell.com


BEEF BARLEY SOUP WITH SWEET POTATOES | TOBY AMIDOR NUTRITION
2020-03-02 Heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, garlic, celery, and carrots and cook until the onion is soft and translucent about 4 minutes. Add the beef broth, water, diced, tomatoes, barley, sweet potatoes, bay leaves, and cooked beef and bring the mixture to a boil. Reduce the heat to medium-low and simmer ...
From tobyamidornutrition.com


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