Dinner

Chicken Veg and Barley soup (or rice) with variations is for Dinner.

Chicken Veg and Barley soup (or rice) with variations takes several minutes to prepare.

Chicken Veg and Barley soup (or rice) with variations takes several minutes to cook.

Chicken Veg and Barley soup (or rice) with variations makes 1 servings.

The ingredients for Chicken Veg and Barley soup (or rice) with variations are:

Chicken Breast, no skin/bone, chopped
Carrots, raw, 1.5 cup, chopped
Celery, raw, 1.5 cup, diced
Onions, raw, 2 cup, chopped (my fav is sweet)
Olive Oil, 2 tbsp
Barley or Rice, 1 cup
Corn, 1.5 cup
Peas, 1.5 cup
1/2 cup finely chopped mixed fresh herbs: parsley, rosemary, thyme, sage, oregano
salt and pepper to taste or BAM!
Minced garlic to taste
fresh grated ginger to taste
4 cups water

Feel free to substitute in your favorite vegs, tomatoes, potatoes or whatever. Sometimes I change the flavor with curry or other herbs or spices. I also substitute homemade noodles for the barley/rice.

Here is how you make Chicken Veg and Barley soup (or rice) with variations:

Roast (whole breast) or saute chicken (cut up) with carrots, celery and onion in olive oil (I prefer to roast, but it takes longer). Meanwhile, bring water to a boil and add barley or rice, corn, peas, salt and pepper or BAM! with ginger and garlic to taste. Simmer covered until barley or rice is cooked. Reduce to slow simmer (no boil!) and add chicken, carrots, celery and onions (cooking them prior intensifies the flavor). Simmer 20 minutes, then add herbs and simmer 10 minutes more. You can add a roux thickener if you like (1/2 fat or oil, 1/2 flour), a cold slurry (I prefer roux), or some potato flakes. Roux: mix 3-4 Tbsp fat with 3-4 Tbsp flour and cook on med heat 2 min. Add liquid to thickened mixture, blend well and return all to soup.Slurry: Equal amounts (start small) cold water or liquid and either flour or cornstarch mixed well and added directly to soup. Make sure to cook at least 2 minutes after thickening.Use less water and a thickener for a stew. This also works well for chicken and dumplings - omit the chopped chicken and use whole raw cooked in the pot for about 40 min at simmer. Add dumplings (sticky biscuit dough) and cook about 15-20 minutes covered in pot.Thickened soup also makes a good pot pie filling with your favorite crust. Serving Size: Makes 4-6 servingsNumber of Servings: 1Recipe submitted by SparkPeople user WILLOWDANCERTR.

The nutritional information for Chicken Veg and Barley soup (or rice) with variations is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,198.1

• Total Fat: 33.1 g
• Cholesterol: 68.4 mg
• Sodium: 634.3 mg
• Total Carbs: 184.3 g
• Dietary Fiber: 36.1 g
• Protein: 57.0 g