Flavorful Mexican Chicken Barley Soup Recipes

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

Ingredients

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

FLAVORFUL MEXICAN CHICKEN & BARLEY SOUP

Flavorful Mexican Chicken & Barley Soup image

This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would ever guess it is so healthy for you. It is a great way to use up those garden vegetables in the summer, or make a cold winter day cozy and delectable. For those who are more timid, just scale back on the spices. We eat it with crusty bread sliced with butter, and some freshly sliced mango on the side to add a hint of sweet to the meal. This soup is easy to prepare, and freezes well for quick dinners later. Enjoy!

Provided by PrincessSarahNP

Categories Grains

Time 30m

Yield 18-20 serving(s)

Number Of Ingredients 17

Ingredients

20 cups water
5 tablespoons chicken bouillon
8 -10 garlic cloves, minced well
2 Spanish onions, diced
1 green pepper, diced small
4 carrots, pared and sliced thick
3 medium zucchini, diced into large cubes
2 (15 ounce) cans corn
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 1/2 cups quick-cooking barley (can use brown rice instead)
2 -3 tablespoons chili powder
2 -3 tablespoons cumin
1 -3 teaspoon cayenne (optional)
1/2 cup fresh cilantro, chopped (save some cilantro leaves for garnish)
reduced-fat cheddar cheese, shredded
sour cream (garnish)

Steps:

In large Dutch oven, boil water, boullion, garlic and onion.
Add zucchini and carrots, boiling until soft.
Add corn, kidney beans, and black beans. Bring to a boil.
Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
Add cilantro to soup and stir.
Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.

Nutrition Facts : Calories 180.7, Fat 1.7, SaturatedFat 0.3, Sodium 134.2, Carbohydrate 37.3, Fiber 8.5, Sugar 4, Protein 7.8

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Scarborough Fair Chicken Barley Soup image

Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.

Provided by NavyWifenMom

Categories Whole Chicken

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Steps:

Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

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

Ingredients

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.

MEXICAN BEAN BARLEY SOUP

Mexican Bean Barley Soup image

Wonderfully warming, this soup is always on the menu for the retreats we host on our woodland farm. Everyone enjoys spooning up its yummy vegetable broth and hearty mix of beans and barley. When I really want to bring smiles, I serve a basketful of my homemade onion-herb bread with it.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons canola oil
1 medium turnip, peeled and diced
1 medium carrot, diced
2 tablespoons finely chopped jalapeno pepper
1-1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
3 cans (14-1/2 ounces each) vegetable broth
2 cups cooked barley
1 can (15 ounces) pinto beans, rinsed and drained
2 teaspoons lemon juice

Steps:

In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

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

Ingredients

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

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