WINTER LEMON CHICKEN BARLEY SOUP
An irresistible creamy lemon chicken barley soup that has tons of veggies, tender barley and is hearty and comforting for chilly winter days!
Provided by Marzia
Categories Chicken
Time 50m
Number Of Ingredients 13
Steps:
- SAUTE: Place a dutch oven or a stock pot over medium-high heat. Drizzle in the olive oil and add the mirepoix and leeks and sauté the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic and pepper flakes during the last 30 seconds and stir until fragrant. Season the veggies with a big pinch of salt and white pepper and add the barley.
- SIMMER: Let the barley toast for 1 minute, stirring as required so nothing sticks or burns. Pour in the chicken stock along with 1 cup of water, and bay leaves. Allow the soup to come to a boil. Lower the heat to low and cover; let simmer for 20-23 minutes or until the barley is mostly cooked. Add the chicken and 4 tablespoons of lemon juice and kick the back up to medium-high and let the soup gain a simmer, then lower the heat to low for 5 minutes, at this point you don't want it to have any bubbles on the surface. Taste and adjust with additional lemon juice as desired. Keep in mind that the cream will mellow out the flavor a bit. We like it with 6 tablespoons of lemon juice!
- FINISH: Pour the cream into a small bowl and add 2 tablespoons of the prepared soup (just the broth if you can) and stir. Pour this cream mixture into the prepared soup while stirring let it heat through for 1 minute but make sure to not let the soup boil from here on out! Turn off the heat stir in the lemon zest and tarragon. Serve topped with chopped parsley and with tons of crusty bread, if desired!
CREAMY LEMON-BARLEY SOUP
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones).
- Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve.
CREAMY RAMP AND BARLEY SOUP
Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.
- Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.
Nutrition Facts : Calories 127 g, Cholesterol 5 g, Fat 1 g, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, Sodium 215 g
CREAM OF BARLEY SOUP
This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip.
Provided by Sascha
Categories Grains
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
- Skim off and discard any foam that appears on the surface.
- Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
- Discard the chicken carcass or ham bone if used.
- Puree the soup in an electric blender or food processor and return to the pot.
- Add the cream and heat.
Nutrition Facts : Calories 510.3, Fat 26.3, SaturatedFat 14.8, Cholesterol 90.5, Sodium 484, Carbohydrate 56, Fiber 9, Sugar 7.5, Protein 14.3
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