Southwestern Style Chicken Soup With Barley Recipes

SOUTHWESTERN CHICKEN & BARLEY SOUP

Steps:

• Saute onion, garlic, celery and green pepper in olive oil in soup pot.
• Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
• (Use chicken broth instead of water and bouillon if you prefer).
• Remove corn kernels from cob and add to soup.
• Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
• Remove from pot.
• Tear off stalk and remove seeds.
• Dice chilies into small pieces and return to simmering pot.
• Let soup simmer 20 minutes and remove chicken from pot.
• Shred or dice chicken and return to pot.
• Add barley and let soup simmer for 25 minutes.
• Add zucchini and let simmer an additional 25 minutes.

SOUTHWEST CHICKEN BARLEY CHOWDER

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.

SOUTHWESTERN CHICKEN BARLEY SOUP

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.

SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

SOUTHWESTERN CHICKEN & BARLEY SOUP

Steps:

• Saute onion, garlic, celery, and green pepper in olive oil in soup pot.
• Once onions are soft, add water, boullion, tomatoes, black beans, and chicken to pot and bring to a slow simmer.
• Add whole dried chilis to pot for a minute, just to get the dried chili to soften a bit.
• Remove from pot. Tear off stalk and remove seeds. Dice chilis into small pieces and return to simmering pot.
• Let soup simmer 20 minutes and remove chicken from pot. Shred or dice chicken and return to pot.
• Add barley and let soup simmer for 25 minutes.
• Add zucchini, squash, and corn and let simmer an additional 25 minutes.
• Serve with lime wedges.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

Steps:

• In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
• Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
• Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
• Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
• Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

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.