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Hearty Chicken Barley Soup

January 26, 2018

This could almost be considered a stew because of the thickness of it, but when I see the word "stew" I think of beef stew. This soup fills about 7 canning jars (i.e. - Mason, Ball, Kerr). If you are going to freeze any in jars, just make sure to leave 2 1/2 inches of air between the soup and the top of the jar so they don't explode in the freezer when they expand. Also, make sure to cool them in the fridge before transferring them to the freezer. If storing your jars in the fridge, just leave an inch so it doesn't spill over when opening. Or you could just can them in a pressure cooker and shelve them for later. Canned home made soup is a GREAT Christmas gift!

 

 

 

HEARTY CHICKEN BARLEY SOUP

 

Servings: 14

 

Need: A 10 or 12 quart pot

 

Ingredients:

 

- 5 large chicken breasts (3 lbs cooked), cooked and chopped up (bite size) or shredded. ( I usually cook the chicken the day before. I have tried pre-cooking the chicken in a crock pot, frying pan and boiling pot. For the tenderest chicken, place them in a crock pot for 3 1/2 hours on low with some salt and pepper on top Lay them side by side instead of stacking them in the crock pot. You can also boil them for 15 to 20 minutes but this way can make the chicken more rubbery. Pan frying is ok but it leaves a hardened browned chicken crust on the outside that just doesn't tender up like the crock pot chicken)

- 14 cups of clean drinkable water

- 6 cups of chicken bone broth (If you use regular chicken broth, remember that it has more salt in it. When putting in the salt later, check your flavor at 5 tsp before adding more.)

- 1 Tbsp. White Wine Vinegar

- 2 c. sliced celery

- 2 c. sliced carrots

- 1 chopped large white onion

- 3 Tbs. olive oil

- 2 bay leaves

- 2 tsp. dried thyme

- 1 c. orange lentils

- 1 c. green split peas

- 1 c. yellow split peas

- 2 c. pearl barley

- 6 - 8 tsp. salt

- 2 tsp. pepper

 

Instructions:

 

1. Place water and 6 cups of broth into a very large pot and bring to a boil.

 

2. While heating the water, chop up the onion and slice up the celery and carrots. (I can do this pretty fast with some chopping and slicing tools but if you have to do this all manually then you might want to start this before you start to boil the water.)

 

3. Put oil in a saute pan, heat on medium high heat until hot and add the onion. Cook until tender and translucent in color.

 

4. When the water and broth start to boil, put all the vegetables, onions, grains and spices in the pot. Basically everything EXCEPT the chicken.

 

5. Bring to a boil again, then turn down to a simmer that still keeps the fluid moving and disturbing well enough. You need to still boil off some of the water and let the soup thicken. Simmer for 20 minutes.

 

6. Now throw the chicken into the pot, stir, and keep on simmering for another 40 minutes. Add 1 cup of water if it is thicker than you like. It should smell WONDERFUL in your home near the end! Please comment and share any ideas and tips for how you made this recipe your own "Creation In The Kitchen".

 

 

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