NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP
Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.
Provided by winkki
Categories Yam/Sweet Potato
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy stock pot.
- Saute garlic, onions, celery and carrot for 8 minutes.
- Add parsnips, barley, chicken and chicken stock.
- Bring to a boil; simmer on medium-high heat for 30 minutes.
- Add the sweet potatoes and cook an additional 30 minutes.
- Add dill and season.
SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH
Make and share this Spicy Chicken Barley Soup With Sweet Potatoes and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large soup pot over high heat.
- Add the onion and salt and saute until limp, about 3 minutes.
- Add all the spices and saute until fragrant, about 2 minutes.
- Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
- Add the garlic and continue to saute for 1 minute longer.
- Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
- Bring to a boil and let simmer for 30 minutes.
- Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
- Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
- Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
- Stir in the lemon juice and more salt if desired.
- Serve garnished cilantro and lemon wedges.
Nutrition Facts : Calories 238.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 365.2, Carbohydrate 28, Fiber 5.3, Sugar 2.1, Protein 16.3
CHICKEN AND SWEET POTATO SOUP
Steps:
- 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
- 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
- 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.
Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams
CHICKEN AND BARLEY SOUP
Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
- Add chicken. Cover; cook about 3 minutes or until chicken is hot.
Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 40 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g
SWEET POTATO CHICKEN SOUP WITH BARLEY
I have had this recipe for quite some time, but can't remember where it came from. Anyway, it's really yummy.
Provided by Michelle Bersani =^..^=
Categories Chicken Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil in a large heavy stock pot.
- 2. Saute garlic, onions, celery and carrot for 8 minutes.
- 3. Add parsnips, barley, chicken and chicken stock.
- 4. Bring to a boil; simmer on medium-high heat for 30 minutes.
- 5. Add the sweet potatoes and cook an additional 30 minutes.
- 6. Add dill and season with salt and pepper.
CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
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