Scarborough Fair Chicken Barley Soup Recipes

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Steps:

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

CHICKEN SCARBOROUGH FAIR

Steps:

• To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
• Remove skin, salt and pepper each piece.
• Place in a large bowl.
• Add 2 cups buttermilk to tenderize for about an hour.
• In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
• Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
• Remove from pan and set aside.
• Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
• Remove and repeat with the remaining chicken.
• Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
• Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
• Let this cook for 5 minutes to burn off the alcohol.
• Add onion mixture, parsley, sage, rosemary.
• Stir in cream cheese.
• Dissolve flour in 1/4 cup of water; add to the sauce.
• Cook until just slightly thickened.
• Adjust salt and pepper to taste.
• Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
• Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
• It makes an amazing sauce to serve over rice.
• **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

CHICKEN BARLEY SOUP

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.

CHICKEN WITH BARLEY SOUP

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.

QUICK EASY CHICKEN BARLEY SOUP

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.