Chunky Chicken And Barley Soup Recipes

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.

CHUNKY CHICKEN AND BARLEY SOUP

Steps:

• Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
• Add chicken broth, water, and next 3 ingredients.
• Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
• Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.

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.

CHUNKY CHICKEN AND BARLEY SOUP

Steps:

• Toss all ingredients in a large pot and simmer until barley and vegetables are tender, about one hour.