Weeknight Chicken Barley Soup Recipes

CHICKEN AND BARLEY SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
• 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
• Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
• Divide the soup among bowls. Top with the sour cream, dill and more paprika.

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.

WEEKNIGHT CHICKEN BARLEY SOUP

Steps:

• Remove all the meat from the rotisserie chicken and cut into bite sized pieces. Discard bones and skin, or save them for another use. Measure out 1 pound of the chicken to use in the soup (it will be about half of a large rotisserie chicken). Pack the remaining chicken in an airtight container or bag to refrigerate or freeze for another use.
• Heat the olive oil in a dutch oven or large saucepan over medium high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally until softened and just starting to brown. Stir in the garlic, pepper, and thyme and cook until fragrant, about 1 minute.
• Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add the barley and the bay leaf then reduce heat to medium. Simmer for 15-30 minutes until the barley is soft (see note)
• Stir in the rotisserie chicken and cook until the chicken is cooked through. Add additional salt and/or pepper to taste if needed.

WEEKNIGHT BARLEY SOUP

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and button mushrooms to pot, and saute until soft.
• Add barley and saute for five minutes.
• Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
• Bring to boil, then turn down to simmer for 45 minutes.
• Add a splash of soy sauce if you like, serve and garnish with cheese.