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We are well into winter. At our house that means comfort food. And, for me, comfort food means soup. Soups is easy, versatile, and you can make enough to last for a few meals letting you do other things - like read a good book. This is a light version of the traditional "barley" soup, made with chicken rather than beef. Make the stock yourself or buy it for an even easier version
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Chicken and Barley Soup; Homemade Chicken Stock
Total time: 60 minutes
Chicken and Barley Soup
I love barley, as a side dish, as a substitute for rice in risotto, and in soups. The barley that I get is (I think) partially pre-cooked so it cooks in about 20 minutes. Regular pearl barley takes about 45 minutes. I'm sorry that I can't be specific about the amount to use. I used 3/4 cup of mine and it was perfect and made a thick soup. If you want a thinner soup use 1/2 cup. If the soup ends up to thick for your taste, add more stock. It's soup... It's easy to fix!
Ingredients:
- 3 - 4 cups cooked chicken, more or less, 450gr, 15.8oz
- 4 - 5 carrots, 360gr, 12.7oz
- 3 - 4 ribs celery, 200gr, 7oz
- 1 onion, 175gr, 6.18oz
- 1 can sweet corn, 15oz, drained, 210gr, 7.4oz
- 1 can whole tomatoes, 425gr, 15oz
- 1/2 - 3/4 cup pearl barley, 100gr, 3.5oz
- 1 1/2 - 2 quarts chicken stock 1440gr, 50.8oz
Instructions:
- Bring stock to a boil over medium high heat.
- Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock.
- Thinly slice celery, add to stock.
- Chop onion, add to stock.
- Open and drain sweet corn and add to stock.
- Add barley to stock.
- Cover and simmer - may need to reduce heat a bit. Let simmer for 30 minutes.
- Open tomatoes and drain. Chop tomatoes and add to soup.
- Add chicken to soup.
- Cover and simmer 15 minutes longer.
- Now: too thick? Add more stock. Too thin? Add 1/3 cup vermicelli (cooks fast and thickens nicely) Taste. Everything done?
- Serve.
Chicken Stock Time: 90 minutes
You can use a whole fryer or any chicken parts to make stock. Leftover chicken bones, a package of wings, etc. I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast. If you use a whole chicken you should have stock left to freeze for other uses.
Ingredients:
- 2 chicken thighs and legs with bone in
- 1 chicken breast - bone in or not
- the tops from a bunch of celery if you have it
- 2 - 3 ribs celery
- 2 carrots
- 1 onion
- bouquet garni
- enough water to just cover everything
- 1 tbs chicken base or 1 chicken stock cube or salt to taste
Instructions:
- Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves.
- Put chicken, vegetables and herbs into a soup pot or Dutch oven.
- Add water to cover. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better.
- If you're using an uncooked whole chicken cook at least 2 hours.
- Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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