Chicken and Barley Soup
"Needed to use up some cooked chicken one day and remembered the tinned Beef with Veg and Barley soup I used to eat as a kid. This version didn't come out too bad at all."
photo by Bayhill
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2365.9 ml chicken broth
- 177.44 ml pearl barley
- 453.59 g mushroom, sliced
- 3 large carrots, chopped
- 2 stalk celery, chopped
- 1 large onion, chopped
- 1 medium potato, cubed
- 1 clove garlic, minced
- 473.18 ml diced cooked chicken
- 2.46 ml dried basil, crumbled
- 2.46 ml dried thyme, crumbled
- 44.37 ml fresh lemon juice, to taste
directions
- Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
- Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.
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Reviews
-
We loved this delicious, hearty soup! I made this in my 6-quart crockpot, cooking it on "high" for about 5 hours. The result was a very flavorful soup with tender vegetables and barley. I used pre-cooked grilled chicken strips and went a little heavy on the vegetables. I didn't use the lemon juice simply because I forgot to add it. Thank you for sharing this simple, delicious recipe. **Made for "Soup's On" challenge for the Culinary Quest - Suitcase Gourmets** -
This soup is delicious and like comfort food for me. I adapted it a bit so I could cook it in a crockpot. I layered all the veggies, then place a large, skinned, bone-in chicken breast on top, then added the barely and poured in the liquid. I cooked this on high, between 5-6 hours. I took out the chicken breast, let it cool slightly, then shredded the chicken to put back into the soup. Then I added the herbs, lemon juice and some salt and pepper. We LOVE this soup! Made for the Soup's On Challenge for Russia in Culinary Quest - for the International Agents of QUEST. -
Great soup. Made exactly as stated using homemade chicken stock. We really enjoyed this, thanks for a great new recipe. -
Family enjoyed this, and I'm planning to make again . . . thought I'd already reviewed it! I think this was our first try of barley, and we were pleased. Thanks for posting. -
WONDERFUL! Great comfort food after a long day. I dissolved a chicken bouillon cube in 2 cups of water and added that as well. The recipe is perfectly timed and the ingredients make it taste just like it was store bought. It makes a lot and it will last a whole week before my BF and I devour the last of it. Great for work day lunches. Thanks!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
