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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!

Chicken Barley SoupIngredients:

 Instructions:

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:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 4 
         
Entire Recipe / per serving
Calories:   1784 / 446
Total Carbohydrates:   207 / 52
          Dietary Fiber:   49 / 12
Total Fat:   41 / 10
         Saturated Fat:   11 / 3
Cholesterol:   353 / 89
Protein:   155 / 39
Calcium:   509 / 127
Sodium:    2955 / 739

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 The recipes DO use lots and lots of fresh, seasonal, and (we hope) local produce

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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