Chicken Vegetable Barley Soup
"Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own."
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 4 tablespoons olive oil
- 1 large white onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 1⁄2 cups water
- 2 quarts chicken stock
- 1 cup pearl barley
- 2 cups diced cooked chicken breasts
- 2 cups fresh green beans, sliced in 1/2-inch pieces
- 1⁄4 cup freshly grated parmesan cheese
directions
- 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.
- 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.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
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Reviews
-
I made this for dinner last night after coming home from a long day at the hospital with my dad...I used chicken I had already cooked from the freezer and I did cut the recipe in half. Followed the recipe completely and served with angel biscuits. Very good. Thank you for an easy and delicious meal. Made for Zaar Alphabet Soup game 2009-2010. -
I made this without adding cooked chicken, with extra veggies and 8 cups of chicken stock ( only- NO water) - yummy- served this with "kittencals garlic cheddar baked chicken" and southern biscuits- Thanks for this great, easy recipe! -
I made this soup for our dinner tonight, but it smelt sooooo good cooking I had to have a bowl for lunch also. I was not disappointed, it was delicious. I am going to have another bowl for dinner tonight with the family. I steamed the green beans before adding to recipe so they were soft. I shredded the chicken so it would be easy for my 2 yr old to eat also. This recipe is a keeper. thanks for sharing -
This was very good. dh said it needed more seasoning, but it tasted fine for me, and it's so nutritious.
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All I can say is "YUM........".
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
