Follow us on Pinterest
Welcome! Log In | Register |
Log In with
recipe center

Spring Chicken & Barley Soup

From: EatingWell

You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.

Servings: 4 servings, about 2 cups each
Prep: 45 mins
Total: 1 hr 15 mins
Rated : 
 by 1 person
1 tablespoon  extra-virgin olive oil
1/2 cup  finely chopped onion
1/2 cup  finely chopped celery
2 cloves  garlic, divided
6 cups  reduced-sodium chicken broth
1   large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
1/3 cup  pearl barley
1 15-ounce can  diced tomatoes
1 cup  trimmed and diagonally sliced asparagus, (1/4 inch thick)
1 cup  fresh or thawed frozen peas
1/2 teaspoon  coarse salt
  Freshly ground pepper, to taste
1/2 cup  lightly packed torn fresh basil leaves
1 strip  orange zest, (1/2 by 2 inches)
1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat the soup, thin with broth if desired and finish with Step 4 just before serving.
Nutrition Facts
Calories 265, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 39 mg, Sodium 745 mg, Carbohydrate 28 g, Fiber 7 g, Protein 24 g, Potassium 405 mg. Daily Values: Vitamin A 30%, Vitamin C 40%, Iron 15%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
huntingmom44 wrote:

I would add quinoa,peppers,beans.This will make a great canning soup for the Fall;very versatile.I'd use:bagged chicken pcs,rice cooker for barley,quinoa,for less prep.time.Gd recipe for slow cooker.

7/11/2010 11:39:16 AM Report Abuse

Add Your Review

Your Rating:

Your Comment:

You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Google Link Unit

Todays Daily Prize
More Smart Savings