Sweet and Savory Saturday – Chicken Barley Soup

Homemade seasoned whole-grain croutons are the perfect compliment to this from-scratch chicken barley soup.

Welcome to Sweet and Savory Saturday!  What do you get when you add a pinch of friendship to a dash of family and a fistful of love?  One fine bowl of Chicken Barley Soup!  Today’s featured recipe comes from a compilation of cooking tips and secrets from various friends and extended family members.  The substitution of barley for pasta noodles increases the fiber content of this soup.  And, using a store-bought, pre-cooked rotisserie chicken cuts down on cooking time, provides tender pieces of chicken, and adds a rich flavor to the stock.  Serve this soup along with homemade seasoned whole-grain croutons as a healthy alternative to starchy crackers.

Chicken Barley Soup

Ingredients:

4 cups fat-skimmed chicken broth

1 cup carrots, sliced

1 cup peas

3/4 cup celery, chopped

2 leeks, sliced

2 garlic cloves, crushed

1 1/2 TBS trans fat-free margarine

1 store-bought, pre-cooked rotisserie chicken (about 3 lbs)

1/3 cup pearl barley

salt and pepper to taste (optional)

Preparation:

Put broth, barley, and bay leaf  in a heavy sauce pan.  Cover and simmer until barley is tender (about an hour).  On medium-low heat melt margarine and sautee garlic.  Remove garlic-butter mixture from heat and set aside.  Remove skin from rotisserie chicken.  Then, pull chicken meat from bone into bite-sized pieces.  Once barley is tender, add chicken and carrots.  Continue to simmer for 20 minutes.  Then, add remaining ingredients and cook for another 20-30 minutes.  Serve with homemade seasoned whole-grain croutons (recipe below).

Homemade Seasoned Whole-Grain Croutons:  Preheat oven to 400 degrees Fahrenheit. Spray cookie sheet with cooking spray.  Cut day-old loaf of whole-grain bread into cubes.  Place bread cubes on cookiesheet and spray bread with cooking spray.  Sprinkle favorite seasoning blend onto bread pieces.  Top with a light sprinkling of shredded parmesan or mozzarella cheese.  Cook in oven for 5-8 minutes or until bread cubes are golden brown.

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1 Comment

Filed under family meals, healthy food, homemade meals, Recipes, soup

One response to “Sweet and Savory Saturday – Chicken Barley Soup

  1. Pingback: Your Garden

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