Garlicky Barley Vegetable Chicken Soup For One Or Two Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
• Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
• Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
• Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Steps:

• In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

Steps:

• In a large saucepan, heat olive oil over low heat.
• Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
• Add garlic and cook for 1 minute on medium-high heat.
• Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
• Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
• Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve soup hot.
• Refrigerate any unused portion.
• NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
• I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.

Steps:

• In a saucepan saute the garlic and onion in the oil until the onion is clear. Add veggies and lightly saute. Add broth and tomatoes and simmer about 5-8 minute Stir in the barley, chicken and herbs heat through.