Soup > Chicken Soups

Chicken Soup with Barley and Vegetables Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 10 minutes.

2. Add the chicken to the pot and cook until browned, about 5 minutes.

3. Add the chicken broth, barley, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes.

4. Remove the bay leaf from the pot. Taste the soup and adjust the seasoning as needed.

5. Ladle the soup into bowls and garnish with chopped parsley.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 6 servings

Nutritional information:
- Calories: 300
- Fat: 6g
- Carbohydrates: 35g
- Protein: 27g

Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Barley can be substituted with rice or quinoa.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add other vegetables such as potatoes, sweet potatoes, or parsnips.
- Add canned tomatoes for a tomato-based soup.
- Add cooked beans for extra protein.

Tips and tricks:
- To save time, use pre-cut vegetables from the grocery store.
- Make a big batch and freeze the leftovers for an easy meal later on.
- For a richer flavor, use homemade chicken broth.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove over low heat.

Presentation ideas:
- Serve in a large soup tureen for a family-style meal.
- Garnish with a sprig of fresh thyme or a slice of lemon.

Garnishes:
- Chopped parsley
- Croutons
- Sour cream
- Grated Parmesan cheese

Pairings:
- Crusty bread
- Salad
- Roasted vegetables

Suggested side dishes:
- Garlic bread
- Grilled cheese sandwich
- Caesar salad

Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more barley or vegetables.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Chicken soup has been a popular dish for centuries and is often referred to as "Jewish penicillin" due to its reputation for curing colds and flu.

Flavor profiles:
- Savory, comforting, and hearty.

Serving suggestions:
- Serve hot with your favorite side dishes.

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Taste: Savory, Herbal, Earthy, Nutty, Comforting