Chicken Barley And Mushroom Soup Recipes

MUSHROOM BARLEY SOUP RECIPE

Steps:

• In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
• In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
• Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
• Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
• Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
• Finish with fresh parsley. Transfer to serving bowls and enjoy!

CHICKEN, BARLEY & MUSHROOM SOUP

Steps:

• Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
• Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
• Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.

CHICKEN, MUSHROOM, AND BARLEY SOUP

Steps:

• Heat the oil in a large skillet over med-high heat.
• Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
• Remove the bay leaf before serving.

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.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• Mince garlic; slice leek longways then chop.
• Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
• Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
• Add white wine and stir gently for one minute.
• Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
• Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
• Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
• Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

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.