There’s something undeniably comforting about a warm bowl of soup, especially as the cooler months approach. Barley Chicken and Vegetable Soup is a delightful blend of wholesome ingredients, bursting with flavors that remind us of cozy family gatherings. In this article, we’ll dive into the recipe and explore its health benefits, making it the perfect choice for your family’s dinner table. Not only does this soup warm the heart, but it’s also packed with nutrients, ensuring your loved ones feel nourished. Let’s get started on creating this delicious Barley Chicken and Vegetable Soup that’s sure to become a staple in your home!
Ingredients for Barley Chicken and Vegetable Soup
Before we embark on our cooking adventure, gather the necessary ingredients to craft this delightful Barley Chicken and Vegetable Soup. Here’s what you’ll need:
- One 3-4 pound chicken
- Cool water (to cover the chicken in the pot by about 1″)
- 1 large carrot (roughly chopped; no need to peel)
- 1 medium onion (roughly chopped; no need to peel)
- 1 stalk celery (roughly chopped)
- 1 teaspoon whole black peppercorns
- 1 1/2 teaspoons Diamond Kosher Salt (or 1 teaspoon Morton’s Kosher Salt)
- 2 bay leaves
- 8-10 cups chicken stock (use the recipe given above)
- 2 teaspoons olive oil
- 8 ounces mushrooms (sliced)
- 1 medium onion (chopped)
- 14 ounces canned diced tomatoes in their own juice
- 2 medium carrots (cut into 1″ pieces)
- 2 stalks celery (diced)
- 5 sprigs fresh thyme (tied in kitchen string)
- 2-3 cups mixed frozen vegetables for soup
- 1/2 cup barley (cooked separately according to the manufacturer’s instructions)
- Salt and pepper to taste
Step-by-Step Instructions for Creating Your Soup
Now that we have all the ingredients ready, let’s dive into crafting this Barley Chicken and Vegetable Soup!
MAKE THE CHICKEN STOCK:
- In a large pot, place the whole chicken and cover it with cool water, making sure it’s about 1 inch above the chicken.
- Add the large carrot, medium onion, stalk of celery, whole black peppercorns, Diamond Kosher salt, and bay leaves.
- Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 to 2 hours, skimming off any foam that rises to the surface.
- Once cooked, carefully remove the chicken and set it aside, letting it cool slightly. Strain the stock and discard the vegetables and seasonings.
MAKE THE CHICKEN BARLEY VEGETABLE SOUP:
- In a large pot, heat 2 teaspoons of olive oil over medium heat. Add the sliced mushrooms and chopped onion, sautéing until softened and translucent.
- Stir in the diced tomatoes (with juice), cut carrots, diced celery, and the tied sprigs of fresh thyme. Cook for an additional 5 minutes.
- Pour in the chicken stock prepared earlier, and bring the mixture to a gentle simmer.
- Shred the cooled chicken into bite-sized pieces and add it to the pot along with the frozen vegetables.
- Cook everything together for about 10-15 minutes, allowing the flavors to meld beautifully.
- Finally, stir in the cooked barley and season with salt and pepper to taste. Remove the thyme sprigs before serving.
This hearty soup is not only delicious but also packed with nutrients, thanks to the delightful mix of chicken, vegetables, and barley!
Benefits of Barley Chicken and Vegetable Soup
One of the great things about this Barley Chicken and Vegetable Soup is its nutritional value. Barley is known for being a whole grain, which adds fiber to your diet. This aids digestion and helps maintain healthy cholesterol levels. The vegetables contribute essential vitamins and minerals, making this soup not just a meal, but a wholesome experience. Plus, using whole chickens allows you to benefit from lean protein, which is crucial for maintaining muscle mass, especially in growing children.
Additionally, this soup is perfect for batch cooking. You can make a large pot on the weekend and enjoy it for several meals throughout the week. It stores well in the refrigerator for a few days and can also be frozen for longer storage. This convenience makes it an excellent option for busy families looking to eat healthy without spending too much time in the kitchen. For more healthy recipes, check out our sitemap!
FAQ Section
What can I substitute for barley in this soup?
If you’re looking for a substitute for barley, consider using quinoa, brown rice, or even small pasta shapes like orzo. Each of these options provides a different texture, but they will still contribute to the heartiness of the soup.
Can I use leftover chicken for this recipe?
Absolutely! Using leftover roasted or rotisserie chicken is a fantastic way to save time. Just add the shredded chicken towards the end of cooking to warm it through.
How long does this soup last in the fridge?
Barley Chicken and Vegetable Soup can be stored in the refrigerator for up to 4 days. Just keep it in an airtight container to maintain its freshness.
Is this soup gluten-free?
While barley contains gluten, you can easily make a gluten-free version by swapping the barley for quinoa or another gluten-free grain of your choice.
Conclusion
In summary, the Barley Chicken and Vegetable Soup is a nourishing and comforting dish that brings warmth and joy to the family table. This recipe combines wholesome ingredients, rich flavors, and healthy benefits, making it the perfect addition to your meal rotation. Don’t hesitate to try this Barley Chicken and Vegetable Soup; your family will thank you for it! Enjoy cooking, and remember to share your creations with friends and family!