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Italian Chicken and Barley Soup


Jukauz

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Italian Chicken Barley Soup

 

The basic chicken barley soup was a favorite of ancient Roman soldiers. It was easy to make, flavorful, and filling.

 

I can't take credit for this recipe I got it at bellaonline.com. However, I've made it many, many times . . . so yummy! It does thicken up the next day and I like my soup to be soupy, not stewy, so I double the chicken broth.

 

Don't forget the Parmesan it makes a difference.

 

 

Chicken Barley Soup

Ingredients

 

4 cups chicken broth

28 ounce can tomatoes (use diced or petite diced tomatoes to save a step)

2 carrots, diced or sliced into little rounds

1/2 onion, chopped

3 coriander seeds (or 1/8 tsp ground coriander)

3 garlic cloves, minced

1 Tbs fresh oregano (1 tsp dried)

2 basil leaves, chopped (1 tsp dried)

1/4 tsp red pepper flakes

2 pounds assorted chicken pieces (or boneless chicken breasts)

1/2 cup barley

1 cup dry white wine

Parmesan cheese for garnish

 

Directions

In a large pot crush the tomatoes by hand. Mix in all other ingredients and bring to a boil.

Lower the heat to a low simmer and cover.

Allow to simmer, covered, for 1 hour.

Remove the chicken from the pot and allow to cool so that you can handle the chicken pieces.

Uncover the pot and allow to simmer for 30 minutes.

Remove the meat from the chicken pieces (or for chicken breasts just shred the meat) and return the meat to the pot.

Serve hot with freshly grated Parmesan cheese.

 

Note:This soup freezes well for quick meals. Serve with a salad and garlic bread for a complete meal.

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Italian Chicken Barley Soup

 

The basic chicken barley soup was a favorite of ancient Roman soldiers. It was easy to make, flavorful, and filling.

 

I can't take credit for this recipe I got it at bellaonline.com. However, I've made it many, many times . . . so yummy! It does thicken up the next day and I like my soup to be soupy, not stewy, so I double the chicken broth.

 

Don't forget the Parmesan it makes a difference.

 

 

Chicken Barley Soup

Ingredients

 

4 cups chicken broth

28 ounce can tomatoes (use diced or petite diced tomatoes to save a step)

2 carrots, diced or sliced into little rounds

1/2 onion, chopped

3 coriander seeds (or 1/8 tsp ground coriander)

3 garlic cloves, minced

1 Tbs fresh oregano (1 tsp dried)

2 basil leaves, chopped (1 tsp dried)

1/4 tsp red pepper flakes

2 pounds assorted chicken pieces (or boneless chicken breasts)

1/2 cup barley

1 cup dry white wine

Parmesan cheese for garnish

 

Directions

In a large pot crush the tomatoes by hand. Mix in all other ingredients and bring to a boil.

Lower the heat to a low simmer and cover.

Allow to simmer, covered, for 1 hour.

Remove the chicken from the pot and allow to cool so that you can handle the chicken pieces.

Uncover the pot and allow to simmer for 30 minutes.

Remove the meat from the chicken pieces (or for chicken breasts just shred the meat) and return the meat to the pot.

Serve hot with freshly grated Parmesan cheese.

 

Note:This soup freezes well for quick meals. Serve with a salad and garlic bread for a complete meal.

 

Sounds delicious - I love it when people share tried and tested recipes. I'll have a go at this.... thanks xx

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