Chicken Barley Soup Wpotatoes Carrots Recipes

Steps:

• 1. Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
• 2. Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
• 3. Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.

Steps:

• Bring the broth to a boil in a large soup pot over medium-high heat.
• Stir in the barley, 1/4 cup at a time.
• Reduce the heat to a very slow but steady simmer.
• Cover and cook until the barley is almost tender, about 30 minutes.
• Heat the oil and butter in a medium size skillet over med-high heat.
• Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
• Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
• Add the potatoes and carrots and cook until tender, about 30 minutes.
• Season with salt and pepper.
• Serve in warmed bowls with a sprinkling of grated parmesan.

Steps:

• 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.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• 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.