Receta Chicken Barley Soup for the Soul
Posted by alisa on December 10, 2009 | 11 Comments
Intentions to post up numerous recipes this month were quickly thwarted by that lovely time of year known as the holidays. Planning for parties, shopping for gifts, decorating, and (alas) a bad cold have interrupted work schedules and free time alike. I’m not sick myself (yet, fingers-crossed, vitamins being religiously taken if only for a placebo affect), but my poor husband has had a cold all week.
Even when he isn’t sick, he loves soup. So with the sniffles, sneezing, and coughing on the go, I have done my best to keep him stocked with warm liquids. This particular soup has been on repeat for many months now. When I first made it, my husband asked, “Where did you learn to make such good soup?” I wasn’t sure whether or not to take that as a compliment, but I did take it as a firm nod of approval for this ridiculously easy recipe.
Be Well!
Chicken Barley Soup for the Soul
This recipe is Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Sugar-Free and Wheat-Free (but remember that barley does have gluten!) – but choose your broth wisely (see my notes). For a Veggie Barley soup (vegan), see the comments.
- 1 to 1-1/2 Teaspoons Grapeseed Oil or other Neutral-Tasting Cooking Oil (depending on how many veggies you use)
- 1 to 2 Medium Carrots, diced (I usually use 1 medium to large carrot)
- 1/4 of a Medium Onion, slivered or diced
- 1/2 Cup Sliced Celery, about 1/4-inch thick (optional – I just use if I have some on hand)
- 1/4 Cup Pearl Barley
- 1/2 Teaspoon Dried Thyme
- 3 Cups Good Chicken Broth (I always buy Imagine Organic brand on sale, it is our favorite)
6 to 8 Ounces Chicken, shredded or cubed (I have used leftover Cornish game hens, roasted chicken, and freshly baked boneless skinless chicken breasts)
1/4 Teaspoon Salt, or to taste
Ground Pepper, to taste (optional)
Heat the oil in a medium-sized saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions soften. Add the barley and thyme, and sauté for 3 to 5 minutes.
Add the broth, chicken, and salt. Bring the mixture to a boil, reduce to low and cover. Allow the soup to simmer for about 45 minutes, or until the barley reaches your desired tenderness. Usually this takes exactly 45 minutes, but a couple of times I had to allow it to simmer for an extra 10 minutes.
Season to taste with fresh ground pepper, if desired (I often omit).
Yields 2 soothing servings