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
SLOW-COOKER CHICKEN-BARLEY STEW
Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 11
Steps:
- In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
- Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 6 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g
CHICKEN BARLEY STEW
When it comes to soups and stews, I'm a year-round kind of gal.
Categories stews
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.
CHICKEN, BARLEY & MUSHROOM SOUP
This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove--thin it as needed with more broth or water.
Provided by Katie Workman
Categories Healthy Chicken Thigh Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
- Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
- Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 24 g, Cholesterol 37.8 mg, Fat 9.3 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2 g, Sodium 400.9 mg, Sugar 3.7 g
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 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
More about "chicken barley stew recipes"
ONE POT CHICKEN BARLEY STEW - RECIPES JUST 4U
From recipesjust4u.com
5/5 (4)Total Time 1 hr 10 minsCuisine MediterraneanCalories 426 per serving
- Heat the olive oil over medium heat and cook the chicken thighs for about 5 minutes on each side until lightly browned. Remove to a plate.
- Stir up the crusty bits on the bottom of the pan and add the potatoes, carrots, leeks, and onions and cook until the onions start to soften. Return the chicken thighs to the pot.
CHICKEN & BARLEY STEW | HEALTHY RECIPE | WW UK
From weightwatchers.com
Servings 2Total Time 45 minsCategory Dinner
- Put the stock and bay leaf in a lidded pan and bring to the boil. Add the pearl barley, bring back to the boil, cover and simmer for 15 minutes. Add the vegetables, return to the boil, then cover and simmer for a further 15 minutes or until the pearl barley is just tender.
- Shred the chicken breast and add to the pan to warm through for a couple of minutes. Season to taste and serve in large bowls, garnished with chopped chives.
CHICKEN, BARLEY, AND LENTIL STEW | RECIPE
From kosher.com
Servings 6Category Mains
HEARTY CHICKEN STEW RECIPE WITH BARLEY - COOKIN CANUCK
From cookincanuck.com
5/5 (1)Total Time 1 hr 25 minsCategory SoupsCalories 196 per serving
ACID REFLUX FRIENDLY RECIPE: CROCKPOT CHICKEN AND BARLEY …
From refluxmd.com
CHICKEN AND PEARL BARLEY STEW | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 55 minsCuisine FusionCalories 474 per serving
- Heat the olive oil in a saucepan over medium heat. Add the chicken breast. Cook and stir until it starts changing color and season with salt and pepper.
CHICKEN AND BARLEY STEW RECIPE - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 6 hrs 15 minsServings 4Calories 321 per serving
- In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, barley, beans, broth, thyme, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Nestle the chicken legs into the vegetable mixture and cook, covered, until the chicken is cooked through and shreds easily and the barley and beans are tender, 5 to 6 hours on low or 3 to 4 hours on high.
CHICKEN AND BARLEY STEW WITH DILL AND LEMON RECIPE
From myrecipes.com
5/5 (2)Total Time 1 hr 15 minsServings 6Calories 508 per serving
- In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
- In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
- Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the barley. Cook over moderately high heat, stirring, until the barley starts to toast, 1 minute. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
- Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.
CHICKEN AND BARLEY STEW - ANOTHER ONE FOR THE SLOW COOKER ...
From clairekcreations.com
Reviews 10Estimated Reading Time 4 minsServings 5
CHICKEN BARLEY STEW - CALL ME BETTY
From callmebetty.com
Reviews 5Estimated Reading Time 2 minsServings 8Total Time 1 hr 20 mins
- Season chicken breasts with salt and pepper and saute in 1 Tbsp Olive oil in a large soup pot until cooked through.
- Remove chicken breasts and allow to cool, add remaining olive oil and saute onion until soft and transluscent. Add garlic and cook for 1 more minute.
- Add chicken broth, seasonings, salt, and bay leaves into the pot. Shred the chicken and add it back to the pot, then add barley, potatoes, and carrots.
- Bring mixture to a boil, once boiling reduce the heat and cover. Add Kale about 1/2 hour into the simmering time. Let the soup simmer until the barley is tender (about 1 hour).
CHICKEN, LEEK AND PEARL BARLEY STEW WITH PARSLEY DUMPLINGS ...
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 2 hrs 35 minsCategory Moroccan Chicken RecipesCalories 556 per serving
- Put the chicken into a deep, snug-fitting pan. Add the celery, onion, half the carrots, the bay leaves, peppercorns, and salt. Cover with 2 litres cold water and bring to the boil. Reduce the heat, cover, then simmer for 1 hour until the chicken is cooked, turning it halfway through. Lift the chicken onto a plate, cover and set aside to cool slightly. (You can do this a day ahead and leave the chicken to cool in the liquid.)
- Strain the cooking liquid into a bowl, then return it to the pan, discarding the veg. Add the pearl barley, bring to a simmer, cover, then cook for 35-40 minutes until tender. Meanwhile, remove the chicken meat from the bones, discarding the skin, and tear it into small pieces.
- Melt the butter in a large flameproof casserole (at least 4 litre capacity), add the bacon lardons and fry gently for 1-2 minutes until lightly golden. Add the remaining carrots, leeks and thyme and stir together well. Cover and cook over a medium heat for 5 minutes.
- Add the pearl barley/stock mixture to the veg along with the chicken. Season and bring back to a simmer.
CHICKEN AND BARLEY STEW WITH DILL AND LEMON RECIPE - GAIL ...
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 6
- In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
- In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
- Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the barley. Cook over moderately high heat, stirring, until the barley starts to toast, 1 minute. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
- Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.
QUICK CHICKEN AND BARLEY STEW RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 30 minsCategory Quick Fix SuppersCalories 469 per serving
- Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.
- Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.
- Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.
CHICKEN, BARLEY, AND LEEK STEW RECIPE | EATINGWELL
From eatingwell.com
Category Low-Calorie Slow-Cooker Stew RecipesCalories 248 per servingTotal Time 4 hrs 25 mins
- In a large skillet cook chicken in hot oil until browned on all sides. In a 4- to 5-quart slow cooker combine chicken, chicken broth, barley, leeks, carrots, dried basil, and pepper.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours or until barley is tender. If desired, sprinkle with fresh basil or parsley before serving.
CHICKEN AND BARLEY STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (17)Calories 356 per servingServings 4
- While barley cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.
SLOW COOKER CHICKEN BARLEY STEW RECIPE - CLEAN EATING MAG
From cleaneatingmag.com
Cuisine AmericanCategory Classics Made Clean, Dinner, Dinner TonightServings 8Calories 230 per serving
CHICKEN AND BARLEY STEW - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
4.8/5 (21)Estimated Reading Time 3 minsServings 4Total Time 1 hr
JANUARY COMFORT FOOD: CHICKEN AND PEARL BARLEY STEW ...
From lavenderandlovage.com
Reviews 19Servings 6Cuisine BritishCategory Lunch , Main Dish
CHICKEN BARLEY | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 4-6
EASY CHICKEN AND BARLEY STEW SLOW COOKER - UK RECIPE
From slowcookblog.com
Estimated Reading Time 3 mins
CHICKEN & BARLEY STEW - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
Estimated Reading Time 1 min
CHICKEN STEW RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
INSTANT POT BARLEY CHICKEN STEW • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
5/5 (2)Total Time 35 minsCategory Main Course, SoupCalories 270 per serving
CHICKEN & BARLEY STEW | SOUP RECIPES, STEW, RECIPES
From pinterest.ca
THE YORKSHIRE SHEPHERDESS' CHICKEN AND BARLEY STEW | THIS ...
From itv.com
INSTANT POT BARLEY SOUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN AND BARLEY STEW - RECIPE - STEFANO FAITA
From stefanofaita.com
CHICKEN & BARLEY STEW - THE SILK ROAD SPICE MERCHANT
From silkroadspices.ca
CHICKEN AND BARLEY STEW - BIGOVEN
From bigoven.com
15 CHICKEN & BARLEY STEW IDEAS | STEW, BARLEY STEW RECIPE ...
From pinterest.ca
CHICKEN & BARLEY STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN AND BARLEY STEW RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love