Chicken And Pearl Barley Soup Recipes

CHICKEN AND PEARL BARLEY SOUP

Steps:

• Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
• Dice up the chicken and add to the vegetables, fry for another couple of minutes.
• Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
• Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
• Season to taste and serve.

CHICKEN WITH BARLEY SOUP

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.

SLOW COOKER CHICKEN BARLEY SOUP

Steps:

• Heat the chicken broth and pour into slow cooker.
• Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
• Spoon into Slow cooker and cook on High for 2 hours,.
• Heat up mushrooms in microwave.
• Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
• On high cook another hour.
• Serve with crackers.

CARROT, CHICKEN & BARLEY SOUP

Steps:

• 1. Heat the oil in a large pan, add the carrots and leek, then saute over a medium heat for 4 mins. Add the stock, pearl barley, chicken and potatoes and season well.
• 2. Bring to the boil, then cover and simmer for 20-25 mins or until the pearl barley and carrots are tender. Stir in the cooked vegetables, return to the boil and simmer for 1 min. Stir in the parsley and season to taste. Ladle into bowls and serve.

CHICKEN BARLEY SOUP

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.