Scarborough Fair 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

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

Ingredients

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.

SCARBOROUGH FAIR CHICKEN WITH WHITE WINE

Scarborough Fair Chicken With White Wine image

I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.

Provided by Karen From Colorado

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, cut in half
1 head garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary leaf
1 teaspoon fresh thyme
onion salt (to taste)
black pepper (to taste)
2 cups dry white wine
1 whole lemon, juice of, large fresh

Steps:

Brown chicken and garlic in a small amount oil in a large frying pan.
Sprinkle herbs, onion salt and pepper on top of chicken.
Pour wine over chicken and herbs.
Wash and cut lemon in half.
Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

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

Ingredients

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

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

Ingredients

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

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