Tag Archives: chicken

Rosemary Chicken Barley Soup

Rosemary Chicken Barley Soup

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!)

Veggies & Seasonings!

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.

Garlic and Barley added!

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.

Everything else is added!

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.

Almost done!

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


Lemon Chicken (Copycat Buca di Beppo Chicken Limone)

I have been trying to eat a little healthier lately, however yesterday I found myself craving Buca’s Chicken Limone really badly.  I used to live in Wisconsin and we had a Buca di Beppo there in Milwaukee.  A year ago I moved to Portland, Oregon and the closest Buca is in Seattle, so I couldn’t exactly just run and pick up some to satisfy my craving…  so why not make my own?  This is WAY cheaper than paying over $20 for 3-4 pieces of chicken there.

A few years ago a friend and I had a way of making lemon chicken at home, and while it was tasty it used a lot of oil in the sauce and didn’t look or taste quite like Buca’s.  A couple of months ago I decided to experiment with making the sauce again, and this is what I came up with.  Just a note; Buca’s Chicken Limone has capers and this recipe does not.  If you like capers, I don’t think it’d be that difficult to just add them to the dish.


Lemon Chicken


  • Olive Oil (approx. ¼ Cup)
  • 3-4 Boneless Skinless Chicken Breasts (trimmed of any visible fat)
  • Flour
  • Salt
  • 3 Tbs Heavy Cream
  • 2 Tbs White Cooking Wine
  • 2½ Tbs Lemon Juice
  • ½ Cup (1 Stick) Butter

For the Chicken:

Take a large skillet and add enough olive oil to cover the bottom completely, roughly ¼ cup.  Preheat the skillet over medium heat.  Place some flour on a plate.  Rinse each piece of chicken and season each side with a little salt.  Place the chicken on the plate and pat to coat with flour.  Turn the chicken over and pat to coat the other side.  The chicken needs to be just covered, you don’t need a thick crust.  Place the chicken in your preheated pan and cook each side until is golden, about 3-5 minutes each side depending on how thick it is.  Check to make sure it’s done by cutting a slit in the thickest piece and look to make sure there is no pink.

For the Sauce:

Pour the wine and lemon juice in a small saucepan and heat on medium.  Once it comes to a light boil, let it simmer until the liquid has reduced by a third.  Reduce the heat to medium-low and then mix in the cream.  Next add the butter, one tablespoon at a time untill it’s fully incorporated.  At this point you can reduce the heat to low or warm if your chicken is not done yet.

Place the chicken in a serving dish and pour the lemon sauce over the top.  Serve immediately.