Chicken & barley soup recipe. a) 250ml of thinly sliced celery, b) 1 medium onion chopped up, c) 1 carrot sliced, d) 125ml of medium pearl barley, e) 1 clove of garlic minced, f) 1 cut-up whole chicken about 3 lbs, g) 15ml of olive oil, h) 625ml of low sodium chicken broth, i) 425ml of diced tomatoes, peeled and seeded, j) 4ml of salt, either 2ml of dried basil or 5ml of fresh basil, k) 1ml or to taste of black pepper. Directions for the chicken & barley soup: Place the celery, onion, carrot, garlic, and barley in a large pot. sauteed with 10ml of butter for about 5 - 10 mins. stirring often then remove the pot from heat. next remove the skin from the chicken; unless you want it in the soup, of course that is fine also. separate the chicken; drumsticks from the thighs, remove the thighs, trim the back bone from the breast, then remove the wings. Heat the olive oil in a large skillet over medium-high heat; brown the chicken lightly, but not completely cooked; its a soup after all. :-) Place the chicken in the pot with veggies and barley, then add the low sodium chicken broth, tomatoes, salt and pepper. Cook on low for 6-7 hrs, or until chicken and barley are tender or you can cook on high for 3-4 hrs or until chicken and barley are tender. Remove the chicken after it is cooked and debone it, cut chicken into small-sized pieces; then stir it back into the soup so it can heat back up. You will need a good size pot because the barley will expand to about twice it size. When you return the chicken to the pot then put in the basil last you dont over cook herbs. They will get bitter. then enjoy. ;-)
Posted on: Thu, 06 Nov 2014 20:18:03 +0000
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