Chicken Vegetable Barley Soup Recipe

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Listing Results Chicken Vegetable Barley Soup Recipe

4 hours ago Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another …

Rating: 5/5(5)
Category: Chicken
Calories: 343 per serving
1. Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
2. Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
3. Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
4. Immediately stir in Parmesan cheese until dissolved. Serve.

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Just Now Toast in preheated oven until golden brown and fragrant. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil …

Rating: 5/5(127)
Total Time: 1 hr 10 mins
Servings: 12
Calories: 275 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

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2 hours ago Instructions Checklist. Step 1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 …

Rating: 4/5(1)
Total Time: 31 mins
Servings: 8
Calories: 156 per serving
1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in spinach, and let stand 5 minutes.
2. Serve with: Garlic Cheddar Toast

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3 hours ago Steps. In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 …

Rating: 4/5(1)
Category: Entree
Servings: 8
Total Time: 30 mins
1. In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
2. Remove from heat; stir in spinach. Let stand 5 minutes before serving.

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6 hours ago 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 …

Rating: 5/5(89)
Total Time: 1 hr 50 mins
Servings: 6
Calories: 352 per serving
1. 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.
2. Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
3. Cool broth until the fat congeals on the surface. Skim and discard fat.
4. 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.

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6 hours ago Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 …

Rating: 4/5(1)
Total Time: 1 hr 5 mins
Category: Lunch
Calories: 218 per serving
1. In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink.
2. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes.
3. Add mushrooms and garlic; cook 2 minutes longer.
4. Stir in the broth, water, seasonings and chicken.

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3 hours ago Soul-soothing and simple, this colorful chicken-vegetable soup is low in calories and blessed with barley's whole-grain goodness. To make easy work of …

Rating: 3.5/5(7)
Calories: 137 per serving
Total Time: 1 hr
1. In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. Stir in chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender. Stir in sweet pepper and fresh parsley (if using). Cool.
3. Ladle soup into bowls. If desired, garnish with fresh sage leaves.

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6 hours ago 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; …

Rating: 4.8/5(20)
Total Time: 1 hr 35 mins
Category: Lunch
Calories: 259 per serving
1. In a large stockpot, cook chicken in water until tender.
2. Cool broth and skim off fat. Set chicken aside until cool enough to handle.
3. Remove meat from bones; discard bones and cut meat into cubes.
4. Return meat to pan along with remaining ingredients.

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6 hours ago Step 2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to …

Rating: 5/5(245)
Category: Soup Recipes
1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

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3 hours ago Chop chicken into small cubes and brown in half of olive oil. Remove from pan. Saute carrots, celery, and onions in other half of olive oil until soft (around five minutes). Add the mushrooms, barley, chicken broth, and chicken. Cook 2 hours stirring often. Number of Servings: 20.

Rating: 4/5(6)
Calories: 139 per serving
Servings: 20

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6 hours ago In a small saucepan, combine 1 cup water and the barley. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender.

Servings: 4

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9 hours ago Place chicken bones with water and four cups low-sodium chicken stock into stock pot over low heat. Add 1 whole peeled onion, 1 rib celery cut in large pieces, 1 carrot cut into chunks, bay leaf and four whole peppercorns to the pot. Simmer, partially covered, over low heat for 2 1/2 hours. Add barley and continue simmering until barley is tender.

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8 hours ago Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil. When …

Rating: 5/5(26)
Total Time: 1 hr 5 mins
Category: Soup
Calories: 262 per serving
1. Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
2. Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
3. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
4. Discard the bay leaves and serve. Makes about 9 cups.

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6 hours ago Heat the chicken broth and pour into slow cooker. Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 …

Rating: 5/5(17)
Total Time: 3 hrs 20 mins
Category: Grains
Calories: 141 per serving
1. Heat the chicken broth and pour into slow cooker.
2. Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
3. Spoon into Slow cooker and cook on High for 2 hours,.
4. Heat up mushrooms in microwave.

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2 hours ago sweet paprika, barley, sugar, beef broth, cabbage, beef bouillon cubes and 7 more. Recipe for Slow Cooker Healthy Chicken and Barley Soup 365 Days of Slow Cooking. black pepper, olive oil, celery, dried basil, bay leaf, pearl barley and 8 more. Slow …

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2 hours ago Directions. Instructions Checklist. Step 1. Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and simmer 15 minutes or until barley is tender. Advertisement.

Rating: 5/5(1)
Calories: 292 per serving

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2 hours ago Add pearl barley, chicken stock and water and bring to the boil. Place a lid on the pot, turn heat down and simmer for 60 minutes, until the barley is soft and the …

Servings: 10
Total Time: 1 hr 25 mins
Estimated Reading Time: 1 min

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9 hours ago Instructions. Heat the oil in a medium non-stick frying pan over high heat. Add the chicken legs and cook for 5 minutes or until browned. Remove from heat and place in …

Servings: 4
Total Time: 1 hr 50 mins
Category: Dinner
1. Heat the oil in a medium non-stick frying pan over high heat. Add the chicken legs and cook for 5 minutes or until browned. Remove from heat and place in a large saucepan. Add onion to the frying pan and cook, stirring, for 3–5 minutes or until softened. Add the garlic and cook for 1 minute. Add onion mixture to the saucepan with the chicken.
2. Add the stock, pearl barley, celery, zucchini and carrot to saucepan and bring to the boil. Reduce heat to low and simmer, covered, for 1¼ hours or until the chicken is tender.
3. Using tongs, remove chicken legs from soup. Allow to cool slightly before removing meat from bones. Discard bones. Chop chicken meat and return to the soup. Season with salt and freshly ground black pepper. Ladle soup into bowls and serve.

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3 hours ago Chicken Barley Soup is deliciously simple. Tender chunks of chicken, barley and vegetables in a flavorful broth! Serve this belly-warming soup recipe with 30 Minute Dinner Rolls and …

Rating: 4.8/5(21)
Total Time: 1 hr 10 mins
Category: Soup
Calories: 327 per serving
1. Heat olive oil over medium heat in a large pot. Add onion & garlic and cook until slightly softened. Add remaining ingredients except fresh herbs.
2. Bring to a boil and let simmer uncovered for 1 hour or until barley is tender.
3. Discard bay leaves and stir in fresh herbs.

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4 hours ago Chicken Barley & Vegetable Soup There are SO many different ways to change up this soup -- add different veggies and herbs to suit your taste or use up whatever is in your pantry. The key, though, is to start with a good, homemade chicken stock; if you must use store-bought, go with a …

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7 hours ago Preparation. In a large pot over medium heat, soften the leek, garlic and ginger with the barley and spices in the oil. Season generously with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for 35 minutes. Stir the chicken and sweet potato into the soup. Cover and continue cooking for 10 minutes or until the vegetables

Rating: 5/5(40)
Total Time: 1 hr 20 mins
Category: Appetizers
Calories: 310 per serving

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4 hours ago Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute …

Rating: 5/5(1)
Total Time: 1 hr 15 mins
Category: Healthy Chicken Soup Recipes
Calories: 219 per serving
1. Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute button for more or less heat.) Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.
2. Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 8 minutes (or follow manufacturer's directions to pressure-cook for 8 minutes).
3. When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness: an instant-read thermometer inserted in the thickest part of the chicken should register at least 165F and the barley and vegetables should be tender. (If necessary, switch to the Saute setting and cook until everything is done.)
4. Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the Saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.

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3 hours ago Variations. Chicken vegetable barley soup– Add more vegetables such as green bell peppers, zucchini, yellow squash, potatoes, sweet potatoes, . Add …

Rating: 5/5(1)
Total Time: 1 hr
Category: Main Course
Calories: 322 per serving
1. Heat butter and oil in a large nonstick pot over medium heat.
2. Add onion, garlic and cook until onion becomes slightly softened and garlic becomes fragrant. Takes about 3-4 minutes.
3. Add carrots, celery and saute for another 1 minute.
4. Add broth, crushed tomatoes, barley, shredded or diced chicken, corn, peas, potato, Italian seasoning, salt, pepper, bay leaf. If you re worried about the peas and corn becoming too soft and "mushy", don't add them now. Instead, add them in the final 15-20 mins of cooking.

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3 hours ago The next time youre having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the …

Rating: 5/5(6)
Servings: 6
Cuisine: English
Total Time: 35 mins
1. 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. 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.

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4 hours ago 4. To make the soup, simmer the barley for 10 minutes, drain and set aside. 5. In a large saucepan over medium heat add the virgin oil, onion and garlic and cook for about four minutes or …

Servings: 8-10
Total Time: 1 hr 30 mins
Category: Starter/Entree
1. 1. To make the stock, pick off all the meat left on the carcass and the leg. Chop the meat into about half centimetre dice and set aside.
2. 2. Place the bones, skin and any jelly and fat into a large pot with the peppercorns, garlic, onion, bay leaf and crumbled stock cube and cover with cold water. Bring the pot to the simmer and cook for 20 minutes.
3. 3. Strain off the liquid and discard the bones and aromatics. You should have about 1½ to 2 litres of liquid.
4. 4. To make the soup, simmer the barley for 10 minutes, drain and set aside.

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8 hours ago Advertisement. Step 2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone. Step 3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, …

Rating: 4/5(8)
Total Time: 1 hr 15 mins
Category: Healthy Soup Recipes
Calories: 254 per serving
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.

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4 hours ago Instructions Checklist. Step 1. Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but …

Rating: 5/5(16)
Calories: 367 per serving
Total Time: 1 hr
1. Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
2. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.

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Just Now 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 …

Servings: 4
Estimated Reading Time: 3 mins
Category: Stews
Total Time: 1 hr 25 mins
1. Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat.
2. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes.
3. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan.
4. 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.

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6 hours ago This recipe for savory low-sodium chicken and vegetable barley soup is packed with lean protein, fiber-rich grains, and a variety of veggies, but without the …

Rating: 5/5(2)
Estimated Reading Time: 2 mins

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Just Now In a pot, brown the chicken in the butter. Add the vegetables and cook for 2 to 3 minutes, stirring constantly. Season with salt and pepper. Add the broth, water …

Rating: 5/5(181)
Total Time: 1 hr 10 mins
Category: Main Dishes
Calories: 340 per serving

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1 hours ago The best easy slow cooker chicken barley soup recipe, homemade with simple ingredients. Loaded with vegetables, rotisserie chicken, Italian seasoning. It's hearty, healthy comfort …

Cuisine: American
Total Time: 5 hrs 40 mins
Category: Main Course
Calories: 294 per serving
1. Heat butter and oil a nonstick pot over medium-high heat.
2. Add onion, garlic, carrots, celery and saute for about 4-5 minutes until garlic is fragrant.
3. Tip 1: Use a multifunctional slow cooker that allows you to saute the veggies the in the slow cooker. This way, you won’t have to make another pot or pan dirty. Tip 2: If you are short on time, don't saute the vegetables and just add everything in the crockpot and continue with the rest of the steps.
4. Add these sauteed vegetables in a crockpot (6 quart or larger).

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4 hours ago Barley Chicken & Vegetable Soup is just what the doctor ordered for a warm-up on cold days. Since the soup starts with cooked chicken (ideally rotisserie chicken!), it can be done in just …

Rating: 5/5(6)
Category: Soup
Cuisine: American/Comfort Food
Total Time: 8 hrs 15 mins
1. Add the oil to a heavy-bottomed Dutch oven over medium heat. When the oil begins to shimmer, add the carrots, onions, and celery. Sauté, stirring occasionally, until the onions are translucent and the vegetables are softened slightly, 5–7 minutes.
2. Add the garlic, mushrooms, barley (pre-soaked and drained), mixed herbs, and bay leaves; sauté an additional minute.
3. Pour in the chicken stock and water, scraping up any browned bits on the bottom of the pot. Season with salt and pepper. Bring the soup to a boil, then reduce heat to a simmer. Cover partially with a lid (I crack the lid open about 1/2") and simmer for 20 minutes, stirring occasionally.
4. Add the cooked chicken. Continue simmering for 25 additional minutes. Check the barley for texture: if you prefer a softer consistency, continue to simmer up to 1 hour. (If the broth gets low, add an additional cup of water.)

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1 hours ago Vegetable Barley Soup Recipe EatingWell new www.eatingwell.com. Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes.

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1 hours ago Instructions. Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Add the chopped vegetables and salt. Sweat the vegetables for 5 minutes, stirring occasionally. Stir in the thyme, bay …

Rating: 5/5(1)
Category: Main Course, Soup
Cuisine: American
Total Time: 1 hr 10 mins
1. Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Add the chopped vegetables and salt. Sweat the vegetables for 5 minutes, stirring occasionally.
2. Stir in the thyme, bay leaf, whole chicken breasts, rinsed barley*, and black pepper. Fill the pot 3/4 full with filtered water and bring to a boil.
3. Simmer, covered, until the barley is tender and chewy - about 50 minutes. You may need to add extra water to the pot to keep the barley submerged. Serve hot soup with fresh herbs sprinkled on top. Store leftovers in the fridge.

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3 hours ago Instructions. Put all of the ingredients except the parsley into an 8 qt. stock pot and bring to a boil. Cover and reduce heat, simmering for 1-¼ hours. Alternatively, cook in a slow cooker for 3-4 …

Cuisine: American
Total Time: 4 hrs 20 mins
Category: Main Dish
Calories: 209 per serving
1. Put all of the ingredients except the parsley into an 8 qt. stock pot and bring to a boil. Cover and reduce heat, simmering for 1-1/4 hours. Alternatively, cook in a slow cooker for 3-4 hours on low.
2. Remove the chicken from the soup and remove meat from bones. Chop or tear chicken into bite size pieces and return to soup.
3. Simmer the soup an additional 10-15 minutes and adjust seasonings to taste. Just before serving, add the parsley.

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9 hours ago Cook for about 15 minutes total, then remove chicken to a cutting board (chicken will probably be underdone). Add the onion and leek, cook until the onion is translucent. Add the carrots, celery & garlic, and season with a bit of salt & pepper. Stir in the barley and add the rest of the chicken broth and water.

Total Time: 1 hr

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5 hours ago Instructions. Combine all ingredients in a 6qt slow cooker except tomatoes. Cook on low 7-8 hour or on high 3-4 hours until barley is tender. Add tomatoes with juices 30 minutes before …

Rating: 5/5(29)
Total Time: 3 hrs 45 mins
Category: Lunch, Main Course, Soup
Calories: 306 per serving
1. Combine all ingredients in a 6qt slow cooker except tomatoes.
2. Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
3. Add tomatoes with juices 30 minutes before serving.
4. Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

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7 hours ago 2 tbsp oil for frying, e.g. vegetable or sunflower. 1 large onion, finely sliced. 1 large garlic clove, finely chopped. 120g pearl barley. 1.6 litres chicken or veg stock. leaves from 2 sprigs of fresh thyme (or …

Servings: 4
Total Time: 1 hr 15 mins
Category: Soups & Stews, Chicken, Dairy-Free
1. Heat the oil in a large saucepan. Add the onion and fry gently for about 5 minutes to soften, then add the garlic and cook for another couple of minutes.
2. Add the barley, stock and thyme leaves, bring to the boil, reduce the heat, then cover and simmer for 40-45 minutes.
3. Add the chicken, carrots, celery, potato and season to taste.
4. Cook for 15 minutes, until the chicken is cooked through and the vegetables tender. Check the seasoning before serving.

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4 hours ago Add onions and garlic, and sauté until onion is soft, about five minutes. Add celery, carrots, zucchini, and parsnip, and cook an additional eight minutes. Add water and …

Rating: 5/5(1)
Category: Soups
Servings: 12

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3 hours ago Place the chicken, barley, butter, and bouillon cubes on top of the vegetables. Gently pour the water and broth over all. Do not stir the soup yet. Cover the crock pot and …

Rating: 5/5(3)
Total Time: 6 hrs
Servings: 8
Calories: 287 per serving

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7 hours ago Step 1. Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with …

Rating: 3/5(25)
Servings: 8-10

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6 hours ago Instructions. Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 …

Cuisine: Italian
Category: Lunch,Dinner
Servings: 8
Total Time: 1 hr 15 mins
1. Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 minutes.
2. Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute.
3. Add broth, water and tomatoes to pan; bring to a boil over high heat.
4. Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.

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3 hours ago 3 Once vegetable and chicken have cooked, remove the chicken breast out of the soup and shred, and return the shredded chicken back into the pot. At this time the pearl barley should have cooked, each grain should have at least doubled in size and the remaining water in the pot should have a nice wonderful thick texture.

Servings: 8
Total Time: 1 hr
Estimated Reading Time: 2 mins

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1 hours ago Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes. Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over

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Just Now Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot. Cook. Close the lid and cook on HIGH PRESSURE for 15 minutes. Pressure Release. Allow the …

Rating: 4.7/5(21)
Total Time: 25 mins
Category: Main Course, Main Courses, Soup, Soups
Calories: 264 per serving
1. Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot.
2. Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
3. Remove the chicken and shred. Add the shredded chicken back into the Instant Pot.
4. Sprinkle with parsley and serve.

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Frequently Asked Questions

How do you make chicken barley soup?

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.

How do you make homemade vegetable soup?

How to Make Homemade Vegetable Soup. Place a large pot over medium heat. Add carrots, celery, potato, onion, garlic, diced tomatoes, tomato juice, broth, and parsley or basil. Stir to combine the ingredients. Then bring to a boil, reduce heat, and simmer for 30 minutes, until the vegetables are tender.

What is vegetable soup?

Vegetable soup. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.

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