Oh, hello there! It’s been quite a while since I have posted. I took boneafidebaker.com down a while back, but recently have been contemplating bringing it back. I figured I would post here for now. I’ve been working at eating healthier, so I thought I would share one of my favorite healthy recipes.
This soup has become my go-to meal for weeknights when I don’t feel like cooking. I’ll make a pot of it once a month or so, have it for dinner that night, then freeze the rest in individual portions. I just run a little hot water over the outside of the container to get the frozen soup to release, then put the soup in a pot and reheat it on the stove (medium heat, stirring often).
I like to use homemade chicken stock. This way I control exactly what’s going in to my soup, plus I think it tastes so much better this way. Don’t have any homemade stock? No worries, store-bought chicken broth or stock works great too!
Now, on to the recipe… First, prep your ingredients. Chop the onion, celery, and carrots. Mince the garlic. Measure out your spices. (Don’t put your cutting board and knife away yet; you’ll need these to cut up the chicken later!)
Next, melt the butter in a large pot over medium-high heat. Cook the onions, carrots, and celery until they soften up a bit (about 8-10 minutes). I used a 6qt dutch oven, and everything barely fit! It’d be easier to use at least a 7qt pot, or cut the recipe in half for smaller pots.
Add the garlic and cook another minute or two, then add the barley and cook an additional minute.
Now you get to add everything else in. Start with the rosemary and thyme, add a little salt and pepper, then mix it all together. Place the chicken in the pot, then cover with the chicken stock.
Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and allow to simmer for about 50 minutes. Next, take the chicken out and cut it in to small pieces.
Add the chicken back to the pot and allow to simmer for another 5-10 min.
Serves 8, with approximately 370 calories per serving.
Rosemary Chicken Barley Soup
- 2 Tbs Unsalted Butter (Or Cooking Oil)
- 1 Large Yellow Onion, Chopped
- 6 Large Carrots, Diced
- 6 Celery Stalks, Diced
- 4-6 Garlic Cloves, Minced
- 1 Cup Uncooked Pearl Barley
- 16 Cups Homemade Chicken Stock (Store-Bought works great too!)
- 3 Pounds Boneless Skinless Chicken Breasts
- 1 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 4 Bay Leaves
- Salt & Pepper to Taste
Heat the butter (or oil) in a 7-8qt pot over medium-high heat. Cook the onion, carrots, and celery until softened (8-10 minutes). Add the garlic and cook for another minute or two, then add the barley and cook for 1 additional minute.
Add the rosemary and thyme, along with a little salt and pepper and mix it all together. Next, add the chicken, then cover everything with the chicken stock.
Bring the soup to a boil, then reduce the heat to medium-low, cover, and allow to simmer for 50 minutes. Remove the chicken and cut it in to small pieces (still allowing the soup to simmer the entire time). Add the chicken back to the pot and allow the soup to simmer an additional 5-10 minutes. Add salt and pepper to taste.
Serves 8, Approximately 370 calories per serving.
Recipe adapted from http://www.tablespoon.com