SOUTHWEST CHICKEN BARLEY CHOWDER
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
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
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SOUTHWEST CHICKEN SOUP
Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.
Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN AND BARLEY SOUP
In this contemporary take on a classic, barley replaces noodles, and a sprinkle of lemon zestand parsley brightens the broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
- Meanwhile, cook barley according topackage instructions.
- Strain stock, reserving chicken breastsand discarding all other solids. Removemeat from bone, and shred into 2-inchpieces. Reheat stock and chicken in asaucepan, and stir in salt.
- Just before serving, finely chop remainingparsley with the lemon zest untilcombined. Heat oil in a skillet overmedium-high heat. Add sliced garlic,and cook, stirring, until fragrant but notbrowned, about 30 seconds.
- Divide barley, stock, and chickenamong 6 bowls. Garnish with sliced garlicand parsley-lemon mixture.
Nutrition Facts : Calories 478 g, Cholesterol 212 g, Fat 10 g, Fiber 7 g, Protein 58 g, Sodium 544 g
SOUTHWESTERN CHICKEN & BARLEY SOUP
Make and share this Southwestern Chicken & Barley Soup recipe from Food.com.
Provided by Judth
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 349.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 34.2, Sodium 307.5, Carbohydrate 54.9, Fiber 14.8, Sugar 7.3, Protein 25.7
SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP
I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.
Provided by NELady
Categories Chicken
Time 1h10m
Yield 1 Cup, 11 serving(s)
Number Of Ingredients 8
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.
SOUTHWESTERN CHICKEN & BARLEY SOUP
I recently purchased some barley as a way to introduce new grains to my diet. Found lots of good ideas for barley on this site and came up with my own soup. Perfect fall soup with comfort from the barley and chicken with a little heat from the chilies. Since the ingredients here reflect my pantry and tastes, you should feel free to adapt it to your own. I can see using green beans instead of zucchini or thighs instead of breasts.
Provided by justcallmetoni
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 297.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 15.5, Sodium 186.3, Carbohydrate 48, Fiber 13.1, Sugar 5, Protein 15.6
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